Cashew-Crusted Chicken on Basil-Pineapple Rice

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

Preparation

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.