Prep1 hr 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 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.