Macadamia Nut Chicken Breasts With Tropical Marmalade Recipes

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.

Steps:

• Tropical Fruit Paella:.
• Put the rice in a sieve and rinse under cold running water until the water runs clear. Drain well. In a saucepan, heat 2 Tablespoons of the olive oil over medium heat. Add onion and sautee for about 3 minutes, until soft. Add the rice, lemongrass and salt and stir well. Add the stock, stir, cover and cook for 12 to 14 minutes over medium heat until the rice is tender and the liquid is absorbed. Remove and discard the lemongrass.
• Meanwhile, in a skillet, heat the remaining 2 Tablespoons of oil over medium-high heat. Add the ginger and garlic and sautee for 4 to 5 minutes. Add the bell pepper, green onion, water chestnuts, and all the fruits and saute lightly for about 2 minutes, until heated through. Add this mixture to the rice and toss to combine. Keep warm until serving time.
• Pineapple Chutney Dipping Sauce:.
• Combine all of the ingredients in a bowl and mix well. Set aside.
• Chicken:.
• Put the rolled oats in a food processor and pulse until finely chopped. Transfer to a bowl. Put the macadamia nuts in the food processor and pulse until finely chopped but not stuck together. Add the nuts to the oatmeal and mix well. Add the flour, thyme and Parmesan cheese and mix well again. Season with salt and pepper, to taste.
• Dip the chicken breasts into the melted butter. Dredge the breasts in the oats mixture until they are well coated.
• In a large skillet, heat the canola oil over medium-high heat. Add the chicken breasts skin side down and fry, turning once, for about 4 minutes on each side, until crispy and brown and cooked through. Transfer to paper towels to drain.
• To Serve:.
• Put a spoonful of the paella in the center of each plate and top with a chicken breast. Serve with the dipping sauce alongside.

Steps:

• 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.
• 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.
• 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.
• 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.).
• Serve with Tropical Marmalade.

Steps:

• Combine all ingredients except mint in a medium saucepan and bring to a boil.
• Reduce to simmer and stir often.
• Simmer for 1 hour.
• Cool.
• Fold in mint.

Steps:

• 1. Cut breast in half, removing any fat. Pound with meat hammer until all pieces are of uniform size. Add salt and pepper and set aside.
• 2. In mixing bowl combine milk and eggs mixing well. In another bowl combine the chopped nuts,and both bread crumbs. In another bowl add the flour. First flour the chicken, shaking off access. Dip in the egg milk mixture. Then the bread crumb mixture, making sure all pieces are well coated.
• 3. Preheat oven to 350*F and cook until juices run clear. About 20 minutes.
• 4. To make the sauce: Bring milk, soy sauce and butter to a boil, turn down to a simmer. In small bowl mix the cornstarch and water and stir into a paste. Add the paste to the sauce mixture, add salt and pepper to taste. Cook until thick.
• 5. Serve chicken over a bed of homemade mashed potatoes with your favorite fresh vegetables.