Name: Chicken Fingers and Salsa
Prep time: 15 min
Cook time: 5 min
Yield: 4
Ingredients: 1 20 ounce can crushed pineapple in juice; 1/2 medium red sweet pepper, cored, seeded and chopped; 1 small red onion, chopped; 3 tablespoons chopped cilantro; 1 large jalapeno, trimmed, seeded and chopped; 1 tablespoon lime juice; 1/4 teaspoon salt; 1/4 teaspoon ground cumin; 1/2 cup all-purpose flour; 2 eggs; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground nutmeg; 1/2 cup cracker meal; 1 1/2 pounds chicken tenders (or cutlets cut in strips); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 4 tablespoons canola oil

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

Salsa:

20 ounce crushed pineapple in juice
1/2 red sweet pepper, cored, seeded and chopped
1 red onion, chopped
3 tablespoons chopped cilantro
1 jalapeno, trimmed, seeded and chopped
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin

Chicken Fingers:

1/2 cup all-purpose flour
2 eggs
1/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
1/2 cup cracker meal
1 1/2 pounds chicken tenders (or cutlets cut in strips)
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons canola oil

Directions

Salsa:

1 of 1 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.

Chicken Fingers:

1 of 3 Place flour on a large plate. Lightly beat eggs, cayenne and nutmeg in a shallow bowl. Spread cracker meal on another plate.
2 of 3 Dip chicken in flour, then egg mixture, then cracker meal to coat. Sprinkle with salt and pepper.
3 of 3 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.

Serving suggestion:

1 of 1 French fries.

Nutrition Information for Chicken Fingers and Salsa
Servings Per Recipe: 4
Per Serving: 2 g sat. fat, 205 mg chol., 595 mg sodium, 3 g fiber, 41 g carb., 45 g pro., 526 kcal cal., 19 g Fat, total