Recipe by pabrenn
Quick and tasty way to serve chicken breasts. Goes well with rice side dish or mac 'n cheese.
Top Review by Sydney Mike
We eat a lot of chicken breast, so this wonderful recipe was right up our alley, & we absolutely enjoyed the accompanying salsa, too, even if I did use but half of the indicated jalapeno! Definitely something worth making again & again ~ Thanks for sharing the recipe! [Made & reviewed in New Kids on the Block tag]
- 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 See How It's Made
- 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.
- Heat oven to 425 degrees. Melt butter in a rectangular baking pan, 13 x 9 x 2 inches, in oven.
- Mix Bisquick, cornmeal, chili powder and salt. Dip chicken breasts into egg, then coat with Bisquick mixture. Place in pan.
- Bake uncovered 10 minutes; turn chicken breasts. Bake about 15 minutes longer or until done. Serve with salsa.