homeCooking DictionaryCooking ChartsHow-To's and TipsVideo Recipes

Custom Search

CooksRecipes logo.

Recipe Comments.
Scroll below to rate or comment on this recipe. To submit a recipe or report a problem, click here.

Subscribe Button

Save this recipe on Delicious

Recipe Collections.

Meal Course or Part:
Appetizers & Snacks
Bars & Brownies
Beverages & Drinks
Breads, Muffins & Rolls
Breakfast & Brunch Dishes
Cakes, Cupcakes & Frostings
Candies & Fudges
Cookies
Desserts
Pies & Pie Crusts
Salads & Salad Dressings
Sandwiches
Sauces & Condiments
Side Dishes
Soups, Stews & Chili
Main Dish Recipes:
Beef Entrees
Chicken Entrees
Ground Meats & Sausage
Lamb Entrees
Pork Entrees
Seafood Entrees
Turkey Entrees
Veal Entrees
Vegetarian Entrees
Wild Game Entrees
Health & Diet Recipes:
Diabetic Recipes
Gluten-Free Recipes
Healthier Recipes
World Cuisines:
Asian & Indian
International Dishes
Italian & Mediterranean
Mexican & Southwestern
Specialty Recipes:
BBQ & Grilling Recipes
Holiday Recipes
Hope Pryor's Recipes
Pasta Dishes
Pet Food Recipes
Pizza Recipes
Pumpkin Recipes

For a change of pace, try this delicious tropical chicken and rice casserole.

Chicken Waikiki

3 1/2 cups pineapple juice
1 cup uncooked rice
1 cup crushed pineapple
1/2 cup commercial bread crumbs
1/2 cup finely chopped macadamia nuts
2 tablespoons shredded coconut
4 boneless, skinless chicken breast halves
1/4 cup honey
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 bread crumbs, nuts and coconut; set aside.
  3. Brush both sides of chicken pieces with honey. Roll chicken, one piece at time, in bread crumb 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 (175°C) 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.

loading
 
 
 

 
All fields are mandatory!

Select your rating:           

 

 

characters left

Powered by Citricle

| CooksRecipes.com | Cooking Dictionary | Cooking Charts | How-To's and Tips | Video Recipes | Site Map | About Us | Contact Us |

Copyright © 1999 - 2012 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating