Nacho Chicken and Pineapple Salsa

I haven’t posted much in recent days – because we’ve been eating out.   Tonight is different.   We’re having a recently invented favorite: Nacho Chicken.

A while back, I bought a *big* bag of plain nacho chips at Costco.   All good – except that I’m left with many crumbs.   We’re pretty fond of chicken nachos so I thought I’d turn that around.    At the moment, I still have plenty of tomatoes left from last week’s shop so I’ll use that to inspire dinner.

Put the crumbs in the zizzer (aka the food processor) so that they are true crumbs, not just broken chips.

In a bowl, whisk an egg until frothy and set aside.   On one side of the bowl, place a plate with some seasoned flour (I use a combination of cumin, vegetable bouillon powder, cayenne pepper, and a dash of cinnamon).  On the other side, lay out a plate with the crumbs.

Dredge a piece of chicken (I tend to favour chicken breasts, but anything will do) through the egg, then the flour, then the egg again and finally through the crumbs, making sure it’s fully coated.   Place in an oven proof dish.

In the food processor, put one tomato, a clove of garlic, an onion, the juice of a lime, and some cayenne pepper and salt (to taste). Liquify.

In a large bowl, put one can of finely chopped (or crushed) unsweetened pineapple.   Add a half dozen finely chopped tomatoes.   Pour the liquid from the food processor and mix thoroughly.   Finally, add a generous handful of chopped fresh coriander.

Allow to sit on the counter while the chicken is cooking.    Serve together.

I’m pretty adamant that raw tomatoes are ruined by going in the fridge so I only ever make enough for one meal.

Fresh pineapple salsa

 

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