Pineapple Macadamia Chicken |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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My family enjoys this summertime entree. It's quick, easy and oh-so-good served with cantaloupe wedges and iced tea. Each spicy-sweet bite reminds us of our trip to Hawaii. Ingredients:
2 boneless skinless chicken breast halves |
3/4 cup finely chopped macadamia nuts |
1/4 teaspoon seasoned salt |
1/4 teaspoon caribbean jerk seasoning |
1/8 teaspoon dried minced onion |
1/8 teaspoon onion powder |
1/8 teaspoon pepper |
1 egg, lightly beaten |
2 tablespoons canola oil |
1/4 cup crushed pineapple |
1 tablespoon apricot preserves, warmed |
lettuce leaves |
Directions:
1. Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine the nuts, seasoned salt, jerk seasoning, minced onion, onion powder and pepper. Place egg in another shallow bowl. Dip chicken in egg; coat with nut mixture. Let stand for 5 minutes.
2. In a large skillet, cook chicken in oil for 3-4 minutes on each side or until chicken juices run clear. In a small bowl, combine pineapple and apricot preserves. Place lettuce on each plate; top with chicken and pineapple mixture. Yield: 2 servings.
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