Cashew-Crusted Chicken on Basil-Pineapple Rice

Ingredients

• 0.5 cup cashew pieces unsalted
• 1 large egg white lightly beaten
• 0.3 cup basil fresh finely chopped
• 8 ounce pineapple in juice crushed drained canned
• 3.5 ounce precooked rice long-grain (such as Success)
• 0.5 teaspoon salt 
• 2 tablespoons garlic-seasoned breadcrumbs 
• 16 ounce chicken breast halves boneless skinless

Equipment

• food processor
• oven
• baking pan

Directions

1. Preheat oven to 45
2. Place nuts and breadcrumbs in a food processor, and pulse 10 times or until the crumbs measure 2/3 cup.
3. Pour nut mixture into a shallow dish.
4. Brush chicken with egg white; dredge chicken in nut mixture.
5. 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.
6. While the chicken is cooking, prepare the rice according to package directions.
7. Remove chicken from dish. Stir rice, basil, and salt into pineapple.
8. Serve with chicken.