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Ingredients

•   Salsa:
• 1 can (20 ounces)  crushed pineapple in juice
• 1/2   medium-size red sweet pepper, cored, seeded and chopped
• 1   small red onion, chopped
• 3 tablespoons  chopped cilantro
• 1   large jalapeno, trimmed, seeded and chopped
• 1 tablespoon  lime juice
• 1/4 teaspoon  salt
• 1/4 teaspoon  ground cumin
•   Chicken Fingers:
• 1/2 cup  all-purpose flour
• 2   eggs
• 1/4 teaspoon  cayenne pepper
• 1/4 teaspoon  ground nutmeg
• 1/2 cup  cracker meal
• 1-1/2 pounds  chicken tenders (or cutlets cut in strips)
• 1/2 teaspoon  salt
• 1/4 teaspoon  black pepper
• 4 tablespoons  canola oil

Description

A Lively Pineapple And Jalapeno Salsa Accompanies These Crispy Pan-fried Chicken Strips. If You Don't Have Chicken Tenders, Cut Skinless, Boneless Chicken Breast Halves Into Strips.

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