Cashew-Crusted Chicken on Basil-Pineapple Rice

Serve with steamed broccoli or snap peas.


4 servings (serving size: 1 chicken breast half and 3/4 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 430
Caloriesfromfat 20 %
Fat 9.7 g
Satfat 2 g
Monofat 5.1 g
Polyfat 1.8 g
Protein 33.6 g
Carbohydrate 50.4 g
Fiber 1.9 g
Cholesterol 66 mg
Iron 3.8 mg
Sodium 489 mg
Calcium 42 mg


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


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.

November 2001
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