4 (4-ounce) skinless, boneless chicken breast halves
1 large egg white, lightly beaten
1 (8-ounce) can crushed pineapple in juice, drained
1 (3 1/2-ounce) bag precooked long-grain rice (such as Success)
1/3 cup finely chopped fresh basil
1/2 teaspoon salt
How to Make It
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.
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I made some alterations to the recipe...I substituted almonds for the cashews and bumped up the bread crumbs to 1/4C, used long grain brown rice. Made the chicken in a lightly greased pan, and it was outstanding! Tasty crust, great tasting rice. Served it with steamed broccoli. Easy recipe, fast prep. I'd make it again anytime.
Made this last night, and will make some changes next time I make it. I'll separate the cashews and the breadcrumbs and pulse cashews on their own, but this time not so fine (10 times was too much). Then I'll add the cashew bits to panko instead of breadcrumbs for more crunchy texture. I'll also fry the chicken for a couple minutes then bake with pineapple (helps the mixture stick). The rice was amazing!
Really tasty and easy recipe -- will definitely make over and over for special and every day meals. I did notice that the cook time was longer than the 14 minutes listed on the recipe by about ten minutes. I used a deep casserole dish, so that may have something to do with it.
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