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Hazelnut Chicken with Pineapple Salsa

Crispy and crunchy Hazelnut Chicken, pan fried and topped with fresh and juicy Pineapple Salsa, this recipe gives chicken night a whole new spin!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dinner
Cuisine: American
Servings: 2 to 4
Calories:
Author: Meryl Downing

Ingredients

For the Salsa

  • 1 c pineapple small dice
  • ¼ c cucumber small dice
  • ¼ c red bell pepper small dice
  • 2 scallions white and green parts, sliced
  • 1 clove garlic minced
  • ¼ t kosher salt
  • 5 grinds fresh black pepper
  • ½ juice of a fresh lime

For the Chicken

  • 2 T olive oil
  • ¼ c flour
  • 1 egg
  • ¼ c hazelnuts ground in a food processor, chopped very small or crushed with a rolling pin
  • ¼ c Panko bread crumbs more if needed
  • ½ t kosher salt
  • 6 grinds fresh black pepper
  • 2 to 4 chicken breasts or tenders, depending on size can be sliced thin or pounded or left whole
  • jasmine rice for serving 

Instructions

  • Combine all salsa ingredients in a bowl and reserve in the refrigerator (can be made ahead).
  • Create an assembly line on 3 plates or bowls - 1 for flour (enough to coat all the chicken), 1 for egg, whisked (start with one and use 2 if needed), and one for the nut-breadcrumb mixture.  (The amounts of the breading ingredients can be increased or decreased depending on how much chicken you are cooking...you want to use only as much as you need, since you will have to throw away the leftovers that touched the raw chicken).
  • Preheat oven to 375° and a large oven safe skillet over medium heat on the stove top with the olive oil.
  • Season the chicken with salt and pepper, then dredge each piece in the flour, then into the egg, then into the nut-breadcrumbs and finally into the hot oil in the skillet.
  • Cook chicken until golden and crispy on both sides, then transfer the whole pan to the oven until the chicken is cooked through (cooking time depends on thickness of chicken. Very thin chicken may not need to cook in the oven at all, you can slice into it to check or use a thermometer - internal temperature should be 165°)
  • Let the chicken rest 5 or 10 minutes before slicing and serve it over jasmine rice, topped with the pineapple salsa.