Preheat oven to 450°. Place nuts and breadcrumbs in a food processor, and pulse 10 times or until crumbs measure 2/3 cup. Pour nut mixture in a shallow dish. Brush chicken with egg white; dredge chicken in nut mixture. Spread pineapple in an 11 x 7 inch baking dish coated with cooking spray. Arrange chicken over pineapple; bake at 450° for 14 minutes or until chicken is dine, turning after 7 minutes.
While chicken cooks, prepare rice according to package directions. Remove chicken from dish. Stir rice, basil, and salt into pineapple.
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|Serving Size: 1 Serving (33g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 74 (70%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 307.5mg||11 %|
|Potassium 131.1mg||3 %|
|Total Carbohydrate 5.9g||2 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 5.3g|
|Protein 3.7g||5 %|
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Calories per serving: 106
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