Cashew-Crusted Chicken on Basil-Pineapple Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve with steamed broccoli or snap peas. Ingredients:
1/2 cup unsalted cashews |
2 tablespoons garlic-seasoned breadcrumbs |
4 (4-ounce) skinless, boneless chicken breast halves |
1 large egg white, lightly beaten |
1 (8-ounce) can crushed pineapple in juice, drained |
cooking spray |
1 (3 1/2-ounce) bag precooked long-grain rice (such as success) |
1/3 cup finely chopped fresh basil |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 450°.
2. 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.
3. 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.
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