Cashew-Crusted Chicken on Basil-Pineapple Rice
1/2 cup unsalted cashews
2 tablespoons garlic-seasoned breadcrumbs
4 (4-ounce) skinless, boneless chicken breast halves
1 large egg white, lightly beaten
1 (8-ounce) can crushed pineapple in juice, drained
Cooking spray
3 cups cooked rice
1/3 cup finely chopped fresh basil
1/2 teaspoon salt
Preheat oven to 450°.
Place nuts and breadcrumbs in a food processor, and pulse 10 times or until the crumbs measure 2/3 cup. Pour nut mixture into a shallow dish. Brush chicken with egg white; dredge chicken in nut mixture. Spread the pineapple in an 11 x 7-inch baking dish coated with cooking spray. Arrange chicken over pineapple, and bake at 450° for 14 minutes or until chicken is done, turning after 7 minutes.
While the chicken is cooking, prepare the rice according to package directions. Remove chicken from dish. Stir rice, basil, and salt into pineapple. Serve with chicken.
Yield: 4 servings (1 chicken breast half and ¾ cup rice)
CALORIES 430 (20% from fat); FAT 9.7g (sat 2g,mono 5.1g,poly 1.8g); PROTEIN 33.6g; CHOLESTEROL 66mg; CALCIUM 42mg; SODIUM 489mg; FIBER 1.9g; IRON 3.8mg; CARBOHYDRATE 50.4g
Cooking Light, NOVEMBER 2001
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