Crispy Baked Chicken With Tropical Salsa |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Quick and tasty way to serve chicken breasts. Goes well with rice side dish or mac 'n cheese. Ingredients:
1 cup pineapple chunk |
1 tablespoon finely chopped red onion |
1 tablespoon chopped fresh cilantro |
2 tablespoons lime juice |
2 kiwi fruits, peeled and chopped |
1 mango, pitted and chopped |
1 papaya, peeled, seeded and chopped |
1 jalapeno chile, seeded and finely chopped |
3 tablespoons margarine or 3 tablespoons butter |
2/3 cup bisquick |
1/4 cup yellow cornmeal |
1 teaspoon chili powder |
1 1/4 teaspoons salt |
4 boneless chicken breasts, pound to 1/4-inch thick |
1 egg, beaten |
Directions:
1. Mix first 8 ingredients in glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors. This is your Tropical Fruit Salsa.
2. Heat oven to 425 degrees. Melt butter in a rectangular baking pan, 13 x 9 x 2 inches, in oven.
3. Mix Bisquick, cornmeal, chili powder and salt. Dip chicken breasts into egg, then coat with Bisquick mixture. Place in pan.
4. Bake uncovered 10 minutes; turn chicken breasts. Bake about 15 minutes longer or until done. Serve with salsa.
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