Chicken Fingers and Salsa
A lively pineapple and jalapeno salsa accompanies these crispy pan-fried chicken strips. If you don't have chicken tenders, cut skinless, boneless chicken breast halves into strips.
Ingredients
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Salsa:
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1 can (20 ounces) crushed pineapple in juice
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1/2 medium-size red sweet pepper, cored, seeded and chopped
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1 small red onion, chopped
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3 tablespoons chopped cilantro
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1 large jalapeno, trimmed, seeded and chopped
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1 tablespoon lime juice
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1/4 teaspoon salt
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1/4 teaspoon ground cumin
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Chicken Fingers:
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1/2 cup all-purpose flour
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2 eggs
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1/4 teaspoon cayenne pepper
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1/4 teaspoon ground nutmeg
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1/2 cup cracker meal
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1-1/2 pounds chicken tenders (or cutlets cut in strips)
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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4 tablespoons canola oil
Directions
1.
Salsa: In a medium-size bowl, stir pineapple and juice, red pepper, red onion, cilantro, jalapeno, lime juice, salt and cumin. Cover and refrigerate until ready to serve.
2.
Chicken Fingers: Place flour on a large plate. Lightly beat eggs, cayenne and nutmeg in a shallow bowl. Spread cracker meal on another plate.
3.
Dip chicken in flour, then egg mixture, then cracker meal to coat. Sprinkle with salt and pepper.
4.
Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add half of the chicken and cook for about 5 minutes, turning halfway through cooking time, or until internal temperature reads 160 degrees F on an instant-read thermometer. Remove chicken and keep warm. Repeat with remaining oil and chicken. Serve chicken with salsa.
5.
Serving suggestion: French fries.
Nutrition information
Calories 526, Total Fat 19 g, Saturated Fat 2 g, Cholesterol 205 mg, Sodium 595 mg, Carbohydrate 41 g, Fiber 3 g, Protein 45 g.
Percent Daily Values are based on a 2,000 calorie diet
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