Macadamia Nut Chicken Breasts With Tropical Marmalade |
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Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 6 |
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It is included a cookbook I have called Chefs of Aloha: Favorite Recipes from the Top Chefs of Hawaii (and is attributed to Diamond Head Restaurant). Ingredients:
6 chicken breasts, boneless and skinless |
chicken marinade (recipe (below) |
1 cup finely chopped macadamia nuts |
3/4 cup breadcrumbs |
1/2 cup all-purpose flour |
3 eggs, lightly beaten |
2 tablespoons oil |
1 tablespoon butter |
tropical marmalade (recipe below) |
1/2 cup soy sauce |
1 1/2 tablespoons brown sugar |
1 tablespoon mirin (sweet japanese rice wine) |
1 tablespoon olive oil |
1 teaspoon fresh garlic, minced |
1 teaspoon fresh ginger, minced |
2 cups diced pineapple |
3 cups diced papayas |
1/2 cup gooseberry (optional) |
6 tablespoons granulated sugar (or to taste) |
1/8 teaspoon prepared horseradish (optional) |
1/8 teaspoon chopped fresh mint (optional) or 1/8 teaspoon spearmint (optional) |
Directions:
1. Combine all the marinade ingredients in a large bowl, and blend well. Add chicken breasts, and let marinate for 1 hour in the refrigerator, turning occasionally.
2. While chicken is marinating, prepare the Tropical Marmalade by combining in a saucepan all the Tropical Marmalade ingredients (except mint); bring to a boil. Reduce heat to a simmer and let simmer for 1 hour or until the mixture reaches jam consistency. Stir frequently to avoid scorching. Cool. Fold in fresh mint, to taste; set aside.
3. Remove chicken from refrigerator, and let drain. Combine macadamia nuts and bread crumbs in a shallow dish. Dredge chicken breasts in flour, then dip in beaten eggs, and then coat with the macadamia nut mixture.
4. In a heavy skillet, heat oil and butter over medium heat. Saute chicken for 6 to 8 minutes, turning once. (Add a litte more oil if necessary, since macadamia nuts may absorb oil.).
5. Serve with Tropical Marmalade.
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