CHICKEN MACADAMIA
Simple, easy to do, Makes for GREAT entertaining dish too, LOOKS like you've slaved for hours, yes! Think friends will ask you for recipe? GUESS!
Provided by mickeydownunder
Categories Brunch
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice a pocket into Chicken Breasts.
- PEEL avocado; cut into slices; Stuff 1/4 of avocado in each chicken breast; Secure with toothpicks or netting; (Can be obtained from butchers); Can also use string.
- COMBINE breadcrumbs and finely chopped macadamia nuts together.
- In bowl, crack open egg and slightly beat egg; crumb chicken breasts.
- Pan seal chicken; Place in oven for about 15 minutes at 180 degrees.
- PUREE Mango SLices; Pour onto plate and cut chicken breast in half; place on plate and.
- ENJOY!
Nutrition Facts : Calories 943.7, Fat 48.9, SaturatedFat 9.9, Cholesterol 145.7, Sodium 710.4, Carbohydrate 83.3, Fiber 11, Sugar 21.4, Protein 46.1
MACADAMIA NUT CHICKEN BREASTS
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
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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- Cut the chicken into strips, Dust the chicken strips with the flour, then dip them in the egg and, finally, coat them generously in the combined nuts and breadcrumbs. Chill for at least 30 minutes to firm up.
- To make the salsa, combine all the ingredients in a small bowl and season to taste with salt and black pepper. Set aside.
- Fill a large, heavy-based saucepan (I used my electric frypan) one-third full of oil and heat to 350 degrees, or until a cube of bread dropped in the oil browns in 15 seconds. Cook the chicken strips in batches for 4-5 minutes, or until golden brown all over, taking care not to burn the nuts. Drain on crumpled paper towels (brilliant!). Serve the chicken strips warm with the salsa.
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