Macadamia Nut Chicken Breasts with Tropical Marmalade

Updated January 17, 2017

Chef

Cookbook

Sam Choy's Island Flavors: Cook Your Way to Paradise with More Than 200 Delicious Recipes from Hawaii's Master Chef

Published by Hyperion

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This image courtesy of Joseph DeLeo

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.

Serves6

Cooking MethodSauteeing

CostModerate

Easy

OccasionCasual Dinner Party, Family Get-together

Recipe CourseMain Course

Dietary ConsiderationPeanut Free, Tree Nut Free

MealDinner, Lunch

Taste and TextureFruity, Nutty, Rich, Savory, Tangy, Umami

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
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

Instructions

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

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