Rating: 4 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

Serve with steamed broccoli or snap peas.

Recipe by Cooking Light November 2001

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

430 calories; calories from fat 20%; fat 9.7g; saturated fat 2g; mono fat 5.1g; poly fat 1.8g; protein 33.6g; carbohydrates 50.4g; fiber 1.9g; cholesterol 66mg; iron 3.8mg; sodium 489mg; calcium 42mg.
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