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Chicken Waikiki

2 whole chicken breasts, halved, skinned and boned
1/2 cup finely chopped macadamia nuts
3 1/2 cups pineapple juice
2 tablespoons shredded coconut
1 cup uncooked rice
1 cup crushed pineapple
1/4 cup honey
1/2 cup commercial breadcrumbs
1/4 cup butter

1. In large saucepan, place pineapple juice and bring to a boil. Reduce heat and add rice, stirring. Cover and cook 20 minutes. Turn off heat and add crushed pineapple.*
2. In shallow dish, mix together breadcrumbs, nuts and coconut; set aside.
3. Brush both sides of chicken pieces with honey. Roll chicken, one piece at time, in breadcrumb mixture, pressing mixture into chicken to coat thoroughly.
4. In large frypan, place butter and melt over medium heat. Add chicken and cook about 3 minutes on each side or until brown.
5. Spray casserole dish with vegetable spray. Add rice mixture and arrange chicken on top. Cover and bake at 350°F. about 30 minutes or until fork can be inserted in chicken with ease.

Makes 4 servings.

*If rice appears too moist, it will be absorbed later in the baking.

Recipe provided courtesy of the National Chicken Council. Used with permission.

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