3 Reviews

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]

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Sydney Mike June 29, 2011

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.

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LifeIsGood June 22, 2011

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!

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alligirl June 21, 2011
Macadamia Nut Chicken Breasts With Tropical Marmalade