Today is Martin Luther King Day, hence no mail. So instead of mailing a package of cookies at lunch today, I browsed my favorite recipe sites. I searched pineapple and pumpkin recipes (not in the same recipe), tonight was the pinepple recipe!
It was delicious! The salty and sweet flavors were a great combination, while the pineapple kept the chicken nice and moist.
So tasty! Sweet and salty.
Ingredients
- 1/2 cup unsalted cashews (peacans worked great too)
- 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
- 1 (3 1/2-ounce) bag precooked long-grain rice
- 1/3 cup finely chopped fresh basil
- 1/2 teaspoon salt
Preparation
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.
