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Cashew-Crusted Chicken Over Pineapple Rice




Quick and easy


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 nonstick cooking spray. Spread pineapple over bottom of dish and set aside.

Place 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.

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 directions.

Remove 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

Created 07/31/2009
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