CASHEW CHICKEN WITH PINEAPPLE RICE

Cashew Chicken with Pineapple Rice image

Provided by My Food and Family

Categories Home

Number Of Ingredients 12

Ingredients

2.5 cups cashews
2 tablespoons garlic flavor breadcrumbs
2 tablespoons parmesan cheese
0.25 teaspoons kosher salt
16 ounces breasts
1 units eggs
2.5 tablespoons canola oil
8 ounces pineapple
3 cups brown rice
0.333333333333 cups basil leaves
0.5 teaspoons kosher salt
1 units ziploc bag

Steps:

Preheat oven to 450. Place nuts, breadcrumbs, parmesan cheese, and 1/4 tsp. salt in food processor or chopper and pulse 10 times or until crumbs measure 2/3 cup or more! Pour nut mixture in a quart ziploc bag.
Dip breasts in egg white and dredge each breast in nut mixture. This is easier when you place the nut mixture in a ziploc bag and place the chicken in the bag and shake till the breast is covered.
Coat an 11x7 baking dish with the canola oil and spread the pineapple on the bottom of the pan. Arrange chicken over the pineapple and bake at 450 for 7 minutes, flip the chicken and cook for another 7 minutes or until the chicken is done. (No longer pink inside)
Cook the Kraft brown rice as directed on the box. Remove the cooked chicken from the dish and stir in the cooked rice, basil, and 1/2 tsp. of salt into the pineapple. Mix well.
Once the pineapple and rice is mixed, serve on a dish and place a piece of the chicken on the top with a fresh sprig of basil for presentation.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g