Chicken with Pineapple Salsa

Chicken

1 lb of chicken breast sliced thin (8 pieces)

2 pieces of day old stale bread

salt/pepper

2 tb. olive oil

Salsa

1 cup diced red pepper

1 cup diced dried sweetened pineapple

1/4 cup chopped fresh cilantro

1/4 cup lime juice (fresh is best)

2 ts. finely diced jalapeno chile

1 ts. olive oil

1/4 ts. salt

Chicken:

1. Place day old bread in a food processor and grind until coarse. Sprinkle chicken with salt and pepper and dredge in bread crumbs. Pan fry the chicken in olive oil over medium heat until the chicken is white throughout. Turn once to get both sides browned.

Salsa (found in the fantastic cookbook, "Celebrate the Rain" from the Junior League of Seattle)

1. Stir all ingredients together and let sit for 15 minutes to an hour.

Serve the chicken warm with salsa on top.

Enjoy!