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Total Time
25mins
Prep 15 mins
Cook 10 mins

Found this recipe in Family Circle magazine. I haven't tried it yet, but it looks delicious.

Ingredients Nutrition

Directions

  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.