← Back to Search Results
sauteeing Hawaiian
 Macadamia Nut Chicken Breasts with Tropical Marmalade

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Macadamia nuts are not indigenous to Hawai’i. Mr. E. W. Purvis introduced macadamia trees to the Islands from Australia in 1885. Macadamia nut production increased as the sugar cane industry waned, and today macadamia nuts bolster the Big Island economy. I like to encase chicken in a macadamia nut crust. You can’t beat it. The crust keeps all the moisture in and adds a rich, nutty flavor to the meat. This dish is a very popular menu item in my restaurants.

Yield: Serves 6

Ingredients

  • 6 boneless, skinless chicken breast halves
  • 1 cup macadamia nuts, finely chopped
  • ¾ cup fine dry bread crumbs
  • ½ cup all-purpose flour
  • 3 eggs, lightly beaten
  • 2 tablespoons oil
  • 1 tablespoon butter
  • Tropical Marmalade

Chicken Barbecue Marinade
(Makes about ¾ cup)

  • ½ cup soy sauce
  • 1½ tablespoons brown sugar
  • 1 tablespoon mirin (Japanese sweet rice wine)
  • 1 tablespoon olive oil
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon peeled and minced fresh ginger

Directions

For Chicken Barbecue Marinade:

Combine all ingredients.

Marinate the chicken in Chicken Barbecue Marinade for 1 hour, turning occasionally.

Remove the chicken, and allow to drain.

For the Chicken:

Combine the macadamia nuts and bread crumbs. Dredge the chicken in flour, dip in beaten eggs, and coat with the macadamia nut mixture.

In a heavy skillet, heat the oil and butter over medium heat. Sauté the chicken for 6 to 8 minutes, turning once. Add a little oil if necessary, since macadamia nuts may absorb oil. Serve with tropical marmalade.


© 1999 Sam Choy, U'I and Steven Goldsberry
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Tropical Marmalade. For nutritional information on Tropical Marmalade, please follow the link above.

566kcal (28%)
582mg (24%)
14g
3g
32g (49%)
0g
9g (47%)
17g
2g
209mg (70%)
2g
56g
99mg
1006mg
55mcg RAE (2%)
3mg (5%)
57mg (6%)
3mg (15%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
in-the-kitchen-with-david In the Kitchen with David
by David Venable
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
amor-y-tacos Amor Y Tacos
by Deborah Schneider
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
mexican-everyday Mexican Everyday
by Rick Bayless
big-fat-cookies Big Fat Cookies
by Elinor Klivans
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
martin-yans-china Martin Yan's China
by Martin Yan
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?