Cashew-Crusted Chicken on Basil-Pineapple Rice
Serve with steamed broccoli or snap peas.
Recipe by Cooking Light November 2001
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02/21/2011
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.
05/02/2009
gross
03/16/2009
Made this last night, and will make some changes next time I make it. I'll separate the cashews and the breadcrumbs and pulse cashews on their own, but this time not so fine (10 times was too much). Then I'll add the cashew bits to panko instead of breadcrumbs for more crunchy texture. I'll also fry the chicken for a couple minutes then bake with pineapple (helps the mixture stick). The rice was amazing!
01/10/2009
Really tasty and easy recipe -- will definitely make over and over for special and every day meals. I did notice that the cook time was longer than the 14 minutes listed on the recipe by about ten minutes. I used a deep casserole dish, so that may have something to do with it.
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