Coconut Macadamia Crusted Chicken Breasts Recipes

MACADAMIA NUT CHICKEN BREASTS

Macadamia Nut Chicken Breasts image

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. Posted by request from Sam Choy's "Island Flavors". Prep time includes marinating and chilling.

Provided by Lorac

Categories Chicken

Time 2h8m

Yield 6 serving(s)

Number Of Ingredients 15

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

Steps:

Marinade: Combine ingredients.
Chicken: Marinate chicken for 1 hour, turning occasionally, then drain.
Combine nuts and bread crumbs.
Dredge chicken in flour, dip in beaten eggs then coat with nut mixture and chill for at least 1/2 hour.
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.
Garnish and serve with Mango Chutney.

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