Chicken: Cashew-Crusted Chicken on Basil-Pineapple Rice

posted by Terrytx 11-20-101 8:43 AM

* Exported from MasterCook *
Cashew-Crusted Chicken on Basil-Pineapple Rice
Recipe By :Cooking Light Magazine. November 2001. Page: 192.
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup unsalted cashews
2 tablespoons garlic-seasoned breadcrumbs
4 skinless, boneless chicken breast halves, (4 ounces, each)
1 large egg white, lightly beaten
1 can (8-ounce) crushed pineapple in juice, drained
Cooking spray
1 bag (3-1/2-ounce) precooked long-grain rice (such as Success)
1/3 cup finely chopped fresh basil
1/2 teaspoon salt

Preheat oven to 450 degrees.

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 degrees 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.

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

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