Combine and set aside:
1 cup chopped pineapple
2 T chopped fresh cilantro
1 T finely chopped red onion
Combine in a food processor until finely chopped:
1/3 cup peanuts*
1 (1 ounce) slice white (or whatever) bread
Sprinkle 4 (4 ounces each) chicken breasts with salt and pepper, then dredge in peanut-bread mixture.
Either use 1 1/2 t oil to cook the chicken stovetop, or bake in a 350 oven for 30 minutes or until done.
If you cook it in the oven (my favorite way), spray the tops of the chicken with Pam spray for a crunchier crust.
Serve chicken with pineapple mixture, warm dinner rolls and steamed broccoli or roasted cauliflower.
4 servings (1 chicken piece and 1/4 cup salsa), each with 219 calories, 7.4 g fat, 29 g protein, 9 g carbs, 1/3 g fiber
From Cooking Light March 2008
*The original recipe made a big deal of using unsalted peanuts – I grab our peanuts out of a bag of very salty trail mix and we love it. Use whatever you’ve got.