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Nutrition Facts
Serving Size 106 g
(Approx. 8 Servings)
Amount Per Serving
Calories 170 Calories From Fat 60
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 60 mg 3%
Total Carbohydrate 13 g 4%
Dietary Fiber 1 g 4%
Sugars 4 g
Protein 16 g
Vitamin A 4% Iron 6%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Cashew-Crusted Chicken Over Pineapple Rice

Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
8  People


Recipe makes 8 Servings

4 H-E-B Natural Boneless, Skinless Chicken Breasts
8 Oz Hill Country Fare Crushed Pineapple, drained
1/2 cup(s) Texas Star Nut Cashews Roasted Unsalted
3 Tbsp H-E-B Onion and Garlic Restaurant Style Premium Croutons
1 H-E-B Large Grade AA Eggs, beaten
1 cup(s) H-E-B Long Grain Rice, uncooked
1/2 cup(s) basil, packed and finely chopped
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Heat oven to 400°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 croutons in a food processor and pulse 10-12 times or until finely chopped.
Pour mixture into a shallow dish.
Beat egg in a separate shallow bowl.
If thicker than 1/2-inch uniform thickness, pound chicken breasts between 2 sheets of plastic wrap or wax paper.
Dip chicken in egg and then in nut mixture; arrange pieces over pineapple in baking dish.
Bake 20-30 minutes or until juices run clear.
While chicken bakes, prepare rice according to package directions.
Remove chicken from baking dish.
Add cooked rice and basil; toss with pineapple and juices from chicken.
Serve chicken over rice.



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