Pecan Crusted Chicken with Simple Pineapple Salsa
A tasty and quick dish to prepare. Tender chicken breasts in a crispy, nutty coating. Simply topped off with fresh pineapple tossed with jalapeno and cilantro for clean fresh flavors.
1 c. all purpose flour
2 eggs, beaten
½ c. bread crumbs
1/3 cup pecans,roasted, finely chopped
4 (4 oz. ea) chicken breasts, boneless, skinless
½ tsp. salt
freshly ground black pepper, as needed
2 tsp. vegetable oil
Simple Pineapple Salsa:
½ small (2 c.) pineapple, chopped
1 jalapeno pepper, seeded, minced
2 TB cilantro, minced
1 small shallot, minced
To make chicken with pineapple salsa, in a mixing bowl; gently toss together salsa ingredients. Makes 2 cups.
In 3 separate shallow dishes; place flour, beaten eggs and bread crumbs combined with pecans. Season chicken with salt and pepper. Dredge chicken in flour, then in egg and finally in breadcrumb mixture. Pressing to adhere mixture to chicken. In a large skillet over medium high heat; saute chicken in oil until browned on both sides and cooked through. Serve chicken with pineapple salsa mixture. Serves 4.