Prep 1 hr 10 mins
Cook 10 mins
This is different than the few similar recipes already posted to this site. It is included a cookbook I have called Chefs of Aloha: Favorite Recipes from the Top Chefs of Hawaii (and is attributed to Diamond Head Restaurant).
- 6 chicken breasts, boneless and skinless
- chicken marinade (recipe (below)
- 1 cup finely chopped macadamia nuts
- 3⁄4 cup breadcrumbs
- 1⁄2 cup all-purpose flour
- 3 eggs, lightly beaten
- 2 tablespoons oil
- 1 tablespoon butter
- tropical marmalade (recipe below)
- 1⁄2 cup soy sauce
- 1 1⁄2 tablespoons brown sugar
- 1 tablespoon mirin (sweet Japanese rice wine)
- 1 tablespoon olive oil
- 1 teaspoon fresh garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 cups diced pineapple
- 3 cups diced papayas
- 1⁄2 cup gooseberry (optional)
- 6 tablespoons granulated sugar (or to taste)
- 1⁄8 teaspoon prepared horseradish (optional)
- 1⁄8 teaspoon chopped of fresh mint (optional) or 1⁄8 teaspoon spearmint (optional)
- 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.
The chicken breasts I used were large (about 8-ounces each) so I used just 4 of them but left the rest of the ingredient amounts alone, although I did omit the mint! Really enjoyed the combo of flavors & look forward to making this as a special treat for company! Definitely a keeper of a recipe! Thanks for posting it! [Made & reviewed in Zaar Chef Alphabet Soup Tag]
Fabulous recipe. We loved the tropical flavors of the marmalade, which really sent this recipe over the top. The chicken topping of macadamia nuts and bread crumbs is awesome! The only thing I might do differently is to omit the marinade/marinating all together. I like the soy flavor but thought this recipe just didn't need it. Thank you for a top rate recipe! Made for ZWT7 and the Golden Gourmets.
This is a WINNER! We really enjoyed it, right on down to the 'marmalade.' I did make the marmalade ahead, and chilled in the fridge, before I prepared the chicken. I was lucky enough to find a 'jar' of Dole Tropical Fruit, which contained only white and red papaya and pineapple. I reduced this recipe by 1/3, to make 2 breasts. I also always add extra 'breading' ingredients, as it is terrible to run out in the middle of your prep. The marinade imparted a lovely flavor, which was still there, under the other layers of flavor. I love a macadamia nut, and this crust/breading was good! My breasts were gargantuan, and took a bit longer to cook than anticipated. Next time, I may quickly sear in the pan, and finish in the oven. The marmalade is a refreshing taste, especially the brightness of the mint, on top of the breasts, but would likely be good on the side too! Thanks so much for sharing a GREAT recipe, NorthwestGal!