Peanut Crusted Chicken with Pineapple Salsa

Here's another one out of my Binder.  It's handwritten, so I don't know the original source - I think it may have come from my sister.

Looks good, doesn't it?  It is.  Really good.  And comes together really quick, especially if you have everything prepped ahead of time.

Here's the recipe with my notes:

Peanut Crusted Chicken with Pineapple Salsa

1 C fresh chopped pineapple
2 Tbsp chopped cilantro
1 Tbsp finely chopped red onion (I omit this for The Dad, but it's really better with it)
1/3 C unsalted, dry roasted peanuts
1 slice white bread
1/2 tsp salt
1/8 tsp pepper
4 chicken cutlets (you can cut and pound out breasts instead)
1 1/2 tsp canola oil

Combine salsa ingredients in a bowl and set aside.  

You could also use the Mango-Avocado salsa here and it would be delicious.

Combine peanuts and bread in a food processor and pulse until finely chopped.

Sprinkle chicken with salt and pepper and dredge in peanut mix.

Heat oil over medium-high.

Cook chicken, in batches if necessary, until done.

They should only take a couple minutes per side, depending on their thickness.

Spoon salsa on top and serve.

We had ours with steamed brown rice and an avocado salad.

For the salad, chop your avocado and combine it with arugula, lime or lemon juice, a drizzle of olive oil, and salt and pepper.

Here's dinner on my plate:

So good.

And now, I've gotta finish the daunting task of rounding up.
'Cause as of tomorrow, I'll be sitting here:

Enjoy your weekend!