Chicken Fingers And Salsa

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 (20 ounce) can crushed pineapple in juice
• 1/2 medium sweet red 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
• 1/4 teaspoon ground nutmeg
• 1/2 cup cracker meal
• 1 1/2 lbs chicken tenders
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 tablespoons canola oil

Recipe

• 1 salsa:.
• 2 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.
• 3 chicken fingers:.
• 4 place flour on a large plate. lightly beat eggs, cayenne and nutmeg in a shallow bowl. spread cracker meal on another plate.
• 5 dip chicken in flour, then egg mixture, then cracker meal to coat. sprinkle with salt and pepper.
• 6 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 on an instant-read thermometer.
• 7 remove chicken and keep warm. repeat with remaining oil and chicken.
• 8 serve chicken with salsa.