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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 16 |
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A little different from the others...using oatmeal instead of breadcrumbs. Very good on salads. Try it with Pineapple Mango Chutney Dipping Sauce for an appetizer. Or cut the recipe in half serve with dipping sauce and fruit paella for a 4 serving main dish. Ingredients:
2 cups quick rolled oatmeal |
1 cup macadamia nuts |
1/4 cup all-purpose flour |
2 teaspoons fresh thyme |
1/4 cup parmesan cheese, shredded |
salt & freshly ground black pepper |
8 chicken breasts, cut into 1-inch pieces |
2 cups butter, melted |
1/2 cup canola oil |
Directions:
1. Place oatmeal in food processor and pulse until finely chopped.
2. Remove to a bowl and set aside.
3. Place macadamia nuts in food processor and pulse until finely chopped but not stuck together.
4. Add nuts to oatmeal and mix well.
5. Add flour, thyme, and Parmesan to mixture, mix until combined.
6. Season with salt and pepper.
7. Dip chicken breasts in butter, then dredge breasts in oatmeal mixture until breasts are well-coated.
8. In large skillet heat canola oil over medium high heat.
9. 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.
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