Macadamia Nut Chicken Breasts with Tropical Marmalade
Sam Choy's Island Flavors: Cook Your Way to Paradise with More Than 200 Delicious Recipes from Hawaii's Master Chef
Published by Hyperion
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.
OccasionCasual Dinner Party
Recipe CourseMain Course
Dietary ConsiderationPeanut Free, Tree Nut Free
Taste and TextureFruity, Nutty, Rich, Savory, Tangy, Umami
- 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
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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