Directions:
- Preheat oven to 450°.
- Place nuts and breadcrumbs in a food processor, and pulse 10 times or until the crumbs measure 2/3 cup. Pour nut mixture into a shallow dish. Brush chicken with egg white; dredge chicken in nut mixture. Spread the pineapple in an 11 x 7-inch baking dish coated with cooking spray. Arrange chicken over pineapple, and bake at 450° for 14 minutes or until chicken is done, turning after 7 minutes.
- While the chicken is cooking, prepare the rice according to package directions. Remove chicken from dish. Stir rice, basil, and salt into pineapple. Serve with chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 232.4 Kcal (973 kJ) | ||
| Calories from fat | 126.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.02g | 22% | |
|---|---|---|---|
| Cholesterol | 16.73mg | 6% | |
| Sodium | 416.62mg | 17% | |
| Potassium | 305.19mg | 6% | |
| Total Carbs | 16.55g | 6% | |
| Sugars | 2.91g | 12% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 12.72g | 25% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 2.6mg | 14% | |
| Calcium | 20.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 276.82 Kcal (1159 kJ) | ||
| Calories from fat | 150.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.7g | 22% | |
|---|---|---|---|
| Cholesterol | 19.92mg | 6% | |
| Sodium | 496.24mg | 17% | |
| Potassium | 363.52mg | 6% | |
| Total Carbs | 19.72g | 6% | |
| Sugars | 3.47g | 12% | |
| Dietary Fiber | 1.39g | 5% | |
| Protein | 15.15g | 25% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 3.1mg | 14% | |
| Calcium | 24.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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