Peanut-Crusted Chicken with Pineapple Salsa

1 cup chopped fresh pineapple
2 tbsp. chopped fresh cilantro
1 tbsp. finely chopped red onion
1/3 cup unsalted, dry-roasted peanuts
1 slice white bread
1/2 tsp. salt
4 (4oz. each) chicken cutlets
1½ tsp. canola oil

Combine first 3 ingredients in a small bowl, tossing well.

Combine peanuts and bread slice in a food processor; process until finely
chopped. Sprinkle salt evenly over chicken. Dredge chicken in the
breadcrumb mixture.

Heat oil in a large nonstick skillet over medium-high heat. Coat pan with
cooking spray. Add chicken to pan; cook 2 minutes on each side or until
done. Serve chicken with pineapple mixture.

4 servings