Peanut Crusted Chicken and Grilled Pineapple Salsa

I believe spring is finally here! The weatherman keeps telling me it is going to snow again, but I don’t believe him. My tulips are sprouting, and I swear I saw a bee today. Spring is coming!!! I can feel it!!

To celebrate, I decided I needed something semi-tropical for dinner this evening. I found a great recipe on Cooking Light’s website, but I jazzed it up a little and made it my own. It turned out spectacularly!! The chicken was nice and moist and had a good flavor. The salsa was awesome!

Peanut Crusted Chicken and Grilled Pineapple Salsa

1 cup chopped fresh pineapple
2 tablespoons chopped fresh cilantro
2 tablespoon finely chopped red onion
Juice from 1 lime

1 Jalepeno, chopped
1/3 cup unsalted dry roasted peanuts
1 slice sourdough bread
1/2 teaspoon salt
1/8 teaspoon black pepper
2 boneless skineless chicken breasts
1 1/2 teaspoons canola oil
cooking spray

Combine peanuts and bread in a food processor and process until finely chopped.
Sprinkle salt and pepper evenly over chicken.
Dredge chicken in the breadcrumb mixture.
Place chicken in a baking pan and bake at 350 degrees for 30 minutes or until thoroughly cooked.

Heat a grill pan to medium high heat and spray with cooking spray.
Grill pineapple chunks until they are slightly warm and have pretty grill marks on them. If you don’t have a grill pan, you can skip this step. Cut the pineapple into smaller chunks.
In a medium bowl, combine the pineapple, red onion, cilantro, juice from 1 lime, and jalepeno. Toss.

Serve and enjoy!