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Crunchy Macadamia Nut Chicken Over Tropical Fruit Paella Recipe

Crunchy Macadamia Nut Chicken Over Tropical Fruit Paella Recipe

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Crunchy Macadamia Nut Chicken Over Tropical Fruit Paella

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Ingredients:

Serving

2 cups quick rolled oatmeal
1 cup macadamia nuts
1/4 cup all-purpose flour
2 tsp fresh thyme
1/4 cup parmesan, shredded
salt and freshly ground black pepper
8 (6-oz) chicken breasts
2 cups butter, melted
1/2 cup canola oil
fruit paella , recipe follows
chutney dipping sauce , recipe follows
2 cups mango chutney
1 cup diced pineapple
1 cup mayonnaise
2 medium onions, diced
1/2 cup olive oil
2 stalks lemongrass, crushed
2 cups jasmine rice
2 tsp kosher salt
4 cups chicken broth
2 tbsp chopped garlic
2 tbsp chopped ginger
2 large red bell pepper, seeded and diced
1/4 cup chopped green onion, white part only
1/2 cup water chestnuts, diced
1 small pineapple, diced
1 large star fruit, sliced
1 medium papaya, diced
1 medium mango, diced
2 tbsp rum

Directions:

Place oatmeal in food processor and pulse until finely chopped. Remove to a bowl and set aside. Place macadamia nuts in food processor and pulse until finely chopped but not stuck together. Add nuts to oatmeal and mix well. Add flour, thyme, and Parmesan to mixture, mix until combined. Season with salt and pepper.
Dip chicken breasts in butter, then dredge breasts in oatmeal mixture until breasts are well-coated. In large skillet heat canola oil over medium high heat. Add chicken in and fry, turning once until crispy and brown, about 4 minutes on each side. Or just brown and bake in 350 degree oven for 10 to 12 minutes. Serve atop fruit paella with a side of chutney dipping sauce.
Pineapple Chutney Dipping Sauce:
Mix all ingredients together in a medium bowl. Serve with chicken.
Tropical Fruit Paella:
Place rice in sieve and rinse under cold water until water runs clear. Drain well. In a saucepan heat the 1/4 cup olive oil and saute onion until softened. Add the lemongrass, rice and salt, stir well. Add broth, stir, cover and cook for 12-16 minutes over medium hat until rice is tender and the liquid is absorbed. Remove and discard the lemongrass. Saute garlic and ginger in remaining olive oil about 4 to 5 minutes, until softened. Add red bell pepper, water chestnuts, and fruits and saute lightly for 2 minutes until heated through. Add rum and flambe to remove alcohol. Toss with rice and serve warm with chicken.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1596.05 Kcal (6682 kJ)
Calories from fat	1031.32 Kcal
		% Daily Value*
Total Fat	114.59g	176%
Cholesterol	146.98mg	49%
Sodium	1672.79mg	70%
Potassium	574.02mg	12%
Total Carbs	129.55g	43%
Sugars	38.42g	154%
Dietary Fiber	7.27g	29%
Protein	16.16g	32%
Vitamin C	78mg	130%
Vitamin A	1.3mg	44%
Iron	15.5mg	86%
Calcium	139.9mg	14%

Amount Per 100 g
Calories	239.71 Kcal (1004 kJ)
Calories from fat	154.89 Kcal
		% Daily Value*
Total Fat	17.21g	176%
Cholesterol	22.08mg	49%
Sodium	251.23mg	70%
Potassium	86.21mg	12%
Total Carbs	19.46g	43%
Sugars	5.77g	154%
Dietary Fiber	1.09g	29%
Protein	2.43g	32%
Vitamin C	11.7mg	130%
Vitamin A	0.2mg	44%
Iron	2.3mg	86%
Calcium	21mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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