Cashew-Crusted Chicken on Basil-Pineapple Rice

Serve with steamed broccoli or snap peas.

Yield: 4 servings (serving size: 1 chicken breast half and 3/4 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 430
  • Calories from fat: 20%
  • Fat: 9.7g
  • Saturated fat: 2g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 1.8g
  • Protein: 33.6g
  • Carbohydrate: 50.4g
  • Fiber: 1.9g
  • Cholesterol: 66mg
  • Iron: 3.8mg
  • Sodium: 489mg
  • Calcium: 42mg

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.
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