4 chicken breast halves cut in 1/2 " strips
16 oz pineapple tidbits
3/4 C uncooked rice
1/2 tsp. salt
1/2 C chopped green pepper
1 C finely chopped gingersnaps (20 cookies)
1/4 tsp salt
1 Tbs water
Drain pineapple, reserving juice. Set pineapple aside.
Add enough water to pineapple juice to make 1 3/4 C.
Stir together juice mixture, rice, 1/2 tsp salt.
Bring to a boil; reduce heat; simmer covered for 18 minutes.
Remove from heat; stir in pineapple & green pepper.
Let stand, covered for 5 minutes.
Meanwhile, lightly coat a 15X10X1" baking pan with nonstick cooking spray.
In a shallow dish combine gingersnaps and 1/4 tsp salt
In another bowl, use a fork to combine egg & 1 Tbs water.
Dip chicken pieces into egg mixture then into gingersnap mixture to coat.
Arrange chicken in a single layer in prepared baking pan.
Lightly coat chicken with nonstick cooking spray. Bake, uncovered, 18 minutes at 400.
Serve chicken strips with rice.