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.
Cashew-Crusted Chicken on Basil-Pineapple Rice
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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
- 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.
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