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Cashew-Crusted Chicken Over Pineapple Rice
Prep Time:
15 minutes
Cook Time:
15 minutes
4 servings

4 boneless Chicken Breasts (1 1/4 pounds)

1 (8 ounce) can crushed pineapple in juice

1/2 cup roasted cashews

3 tablespoons dry, garlic-seasoned bread crumbs

1 H-E-B Egg

1 cup uncooked long-grain rice

1/4 cup finely chopped fresh basil, packed


Heat oven to 450 degrees F. Spray a 7 x 11-inch baking dish with nonst
ick cooking spray. Spread pineapple over bottom of dish and set aside.
Place cashews and breadcrumbs in a food processor; pulse 10 to 12 time
s or until finely chopped. Pour mixture into a shallow dish. Beat egg
in a separate shallow bowl.
Pound chicken breasts between 2 sheets of plastic wrap or wax paper if
thicker than 1/2-inch uniform thickness. Dip chicken in egg and then
in nut mixture; arrange pieces over pineapple in baking dish.
Bake 15 to 20 minutes or until chicken is done (165 degrees F internal
temperature and juices run clear).
While chicken bakes, cook rice in water according to package direction
Remove chicken from baking dish. Add cooked rice and basil; toss with
pineapple and juices from chicken. Season to taste. Serve chicken over

Nutritional Information

No Nutritional Information Available