Cashew-Crusted Chicken Over Pineapple Rice

Prep Time:
15 minutes
Cook Time:
15 minutes
4 servings



4boneless Chicken Breasts (1 1/4 pounds),

1(8 ounce) cancrushed pineapple in juice,

1/2cuproasted cashews,

3tablespoonsdry, garlic-seasoned bread crumbs,

1H-E-B Egg,

1cupuncooked long-grain rice,

1/4cupfinely chopped fresh basil, packed,


1Heat oven to 450 degrees F. Spray a 7 x 11-inch baking dish with nonstick cooking spray. Spread pineapple over bottom of dish and set aside.

2Place cashews and breadcrumbs in a food processor; pulse 10 to 12 times or until finely chopped. Pour mixture into a shallow dish. Beat egg in a separate shallow bowl.

3Pound 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.

4Bake 15 to 20 minutes or until chicken is done (165 degrees F internal temperature and juices run clear).

5While chicken bakes, cook rice in water according to package directions.

6Remove chicken from baking dish. Add cooked rice and basil; toss with pineapple and juices from chicken. Season to taste. Serve chicken over rice

Nutritional Information

No Nutritional Information Available

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