Crispy Baked Chicken With Tropical Salsa - cooking recipe

Ingredients

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

Preparation

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.