Macadamia Nut Chicken Breasts |
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Prep Time: 120 Minutes Cook Time: 8 Minutes |
Ready In: 128 Minutes Servings: 6 |
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The Macadamia nut crust keeps the chicken moist and adds a rich nutty flavor. You can also use the crust for fish. Serve with Mango Salsa or Chutney. Prep time includes marinating and chilling. Ingredients:
1/2 cup light soy sauce |
1 1/2 tablespoons brown sugar |
1 tablespoon mirin (sweet rice wine) |
2 tablespoons olive oil |
1 teaspoon minced fresh garlic |
1 teaspoon peeled and minced fresh ginger |
6 boneless skinless chicken breast halves |
1 cup macadamia nuts, finely chopped |
3/4 cup fine dry breadcrumb (japanese panko) |
1/2 cup all-purpose flour |
3 eggs, lightly beaten |
2 tablespoons oil |
1 tablespoon butter |
coconut flakes |
thinly sliced onion, floured and deep fried |
Directions:
1. Marinade: Combine ingredients.
2. Chicken: Marinate chicken for 1 hour, turning occasionally, then drain.
3. Combine nuts and bread crumbs.
4. Dredge chicken in flour, dip in beaten eggs then coat with nut mixture and chill for at least 1/2 hour.
5. In a heavy skillet, heat oil and butter and sauté chicken over medium heat for 6-8 minutes turning once, adding more oil if necessary.
6. Garnish and serve with Mango Chutney.
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