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Panko Crusted Chicken Breasts with Tropical Salsa Sauce

Recipe: Panko Crusted Chicken Breasts with Tropical Salsa Sauce


    This dish is not your average picnic food but it sure will taste good on a warm day.

Serves 4. Can be doubled


    28 oz canned Pineapple tidbits (no sugar added, juice included). (If you can find fresh pineapple even better!)
    3 tsp minced, fresh Ginger
    1 tsp finely minced fresh red cherry pepper (jalapeno can be substituted)
    ½ an orange Bell pepper diced
    2 tsp Apple Cider vinegar
    Olive oil spray
    4 chicken breast halves, cleaned and dried
    1 ½ cups of Panko (Japanese bread crumbs or flakes)
    1 tsp of ground Cumin
    Sprinkle of Cayenne (optional)
    1 Tbl Olive oil


    Preheat the over to 350 degrees.

    Put the pineapple, ginger, and both types of peppers in a saucepan. Cook on medium until the flavors are melded and some of the liquid has reduced. 5 - 8 minutes. Take off of the heat and stir in the vinegar. Get out your blender. Carefully load half of the pineapple mixture into the blender and blend until smooth. Return that mixture to the saucepan and stir into the chunky parts already in there. Your salsa sauce is ready. You have the choice now to serve this warm with the chicken or chill it in your refrigerator. If it's really hot out, I'd go with the chilled version.

    Now take out the cleaned and dry chicken breast halves. Spray with olive oil spray on both sides. Put the Panko crumbs/flakes on a large plate. Add the Cumin and Cayenne. Mix it up. Dip the chicken breasts, both sides, in the Panko. Press your hand on the breast to get as much to stick as possible. Cover the entire breast. Repeat with the others. Toss out any leftover crumbs (because of chicken contamination).

    Heat the 1 Tbl of olive oil in a large sauté pan. On medium high cook the chicken breasts top down for 5 minutes to seal on the crumbs and to get a nice medium brown crust. Flip them over (you can use a fork to poke and grab them so as not to disturb the crumb mixture). Then transfer them to a heatproof pan and put them in the oven. Bake on 350 for 20 more minutes (or until chicken is no longer pink the middle).

    You are ready to serve.

Serving Suggestions:

    Put the chicken on the plate and spread a nice helping of salsa across the middle and let it drizzle down the sides. The warm chicken and cool sauce make a great feeling in your mouth as you bite into it.

    Side serving suggestions: Pea pods, baby roasted veggies or a salad. A nice, light meal.

Enjoy. Cheers! Zola

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