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
No Nutritional Information Available