MACADAMIA-CRUSTED CHICKEN
Make and share this Macadamia-Crusted Chicken recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 18m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place macadamia nuts in the bowl of the food processor and use the pulse button to crush. Transfer to a bowl. Add breadcrumbs. Season with salt and pepper.
- Place flour on a plate. Lightly whisk eggs in a bowl. Dip chicken into flour. Shake off excess. Dip in egg, then macadamia mixture, pressing firmly to coat.
- Heat olive oil in a frying pan over medium heat. Cook chicken for 3 minutes on each side or until golden and cooked through.
Nutrition Facts : Calories 438.4, Fat 29.6, SaturatedFat 5.1, Cholesterol 93, Sodium 234.8, Carbohydrate 35, Fiber 3.8, Sugar 3, Protein 10.3
MACADAMIA-CRUSTED CHICKEN
The macadamia nuts really add a great crust and flavor to the chicken.
Provided by Daily Inspiration S
Categories Chicken
Time 25m
Number Of Ingredients 6
Steps:
- 1. Place macadamia nuts in the bowl of the food processor and use the pulse button to crush. Transfer to a bowl. Add breadcrumbs. Season with salt and pepper.
- 2. Place flour on a plate. Lightly whisk eggs in a bowl. Dip chicken into flour . Shake off excess. Dip chicken into egg, then macadamia nut mixture, pressing firmly to coat.
- 3. Heat olive oil in a frying pan over medium heat. Cook chicken for 3 minutes on each side or until golden and cooked through.
CARIBBEAN CHICKEN MEDALLIONS
Steps:
- For the chicken:
- Preheat oven to 375 degrees F.
- In a small bowl, mix 1 1/2 tablespoons jerk spice with flour. In separate bowl, beat egg and coconut milk, lime juice and 1 tablespoon jerk spice mix. Cut each chicken breast half into thirds; place on flat surface on a piece of plastic wrap. Sprinkle remaining 1/2 tablespoon jerk spice mix over both sides of chicken. Cover chicken with another sheet of plastic wrap and pound to a 3/8-inch thickness. In large skillet over medium heat, place canola oil. Dredge chicken in flour, then in egg mix and again in flour, working with 3 or 4 pieces at a time. Add chicken to pan and cook about 3 minutes per side; transfer to baking sheet lined with foil. Place chicken in the preheated oven for about 5 minutes until fully cooked. Remove chicken to a platter and set aside.
- For baked plantains:
- Preheat oven to 400 degrees F.
- Peel 4 ripe plantains and cut in 1/2 lengthwise. Place in large foil lined baking dish; pour over 1 cup evaporated milk and sprinkle with 1/2 cup brown sugar. Sprinkle with 1/4 teaspoon nutmeg and dot with 4 tablespoons unsalted butter. Cover with foil and place in preheated oven. Bake about 30 minutes; remove and keep tented.
- For the mango cilantro cream sauce:
- Place the skillet used to cook chicken and remaining oil over medium-high heat. Add the shallots, jalapeno, salt and pepper. Saute 5 minutes, then add the mashed and chopped garlic and cook 1 minute. Remove from heat and stir in juice and zest of 1 lime. Place 1/2 of the peeled and pitted mango in the food processor (save other 1/2 for garnish). Add 1 cup sour cream and 3/4 cup chopped cilantro, pulse to blend.
- For plating:
- On large platter, arrange 4 groups of 2 plantains parallel around edges. Place 3 chicken pieces in center of each plantain group with bowl of Mango Cilantro Cream Sauce in center. Place scallions, white side down, in sauce. Divide plantain groups with mango wedges; garnish with cilantro and chopped green scallion tops.
MACADAMIA NUT CRUSTED CHICKEN
I found this recipe on the Mauna Loa site about 8 years ago. The site has changed since that time. My family really enjoys this recipe. We all agree that the fresh lime juice in the sauce is key. So, for safekeeping and easy access to this recipe, here you have it! This recipe can be used as a main course or as an appetizer. If you can't find macadamia nut oil, as a substitute I would suggest using an extra light olive oil.
Provided by mimis food
Categories Poultry
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F.
- Make the Sauce
- Mix the mayonnaise and sour cream together untill blended. Add sugar, juice of 1 lime, lemon pepper and garlice. Stir together. Add salt and pepper to taste.
- The Chicken
- Slice each chicken breast into 3 even slices. Pound them slightly between plastic wrap or waxed paper, season with salt and pepper.
- Crack the eggs into a shallow bowl, whisk until thoroughly blended. Set aside.
- Place finely chopped macadamia nuts into another shallow bowl.
- Dip chicken strips in the egg, then coat with the finely chopped macadamia nuts. Place the macadamia nut covered chicken on a baking sheet and bake them at 375 degrees F for 10-15 minutes or until juices run clear.
- In a saute pan, add 1 tbsp macadamia nut oil and garlic. Stir fry until garlic turns golden. Add red pepper strips to pan and continue to cook until heated through. Season with salt and pepper.
- Remove chicken from the oven and arrange on platter. Garnish with peppers. Sprinkle with chopped macadamia nuts, optional. Serve with sauce for dipping.
- Prep time and cook time are rough estimates and will vary on your level of cooking skills and your oven.
Nutrition Facts : Calories 566.2, Fat 43.3, SaturatedFat 8.5, Cholesterol 183.6, Sodium 1644.8, Carbohydrate 15.9, Fiber 3.6, Sugar 5.3, Protein 31.9
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