Name: Macadamia Nut Chicken Breasts
Prep time: 2 h
Cook time: 8 min
Total time: 2 h 8 min
Yield: 6 serving(s)
Ingredients: 1/2 cup light soy sauce; 1 1/2 tablespoons brown sugar; 1 tablespoon mirin (sweet rice wine); 2 tablespoons olive oil; 1 teaspoon minced fresh garlic; 1 teaspoon peeled and minced fresh ginger; 6 boneless skinless chicken breast halves; 1 cup macadamia nuts, finely chopped; 3/4 cup fine dry breadcrumb (Japanese Panko); 1/2 cup all-purpose flour; 3 eggs, lightly beaten; 2 tablespoons oil; 1 tablespoon butter; coconut flakes; thinly sliced onion, floured and deep fried

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Recipe by Lorac

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Macadamia Nut Chicken Breasts created by fishie729

The Macadamia nut crust keeps the chicken moist and adds a rich nutty flavor. You can also use the crust for fish. Serve with Mango Salsa or Chutney. Posted by request from Sam Choy's "Island Flavors". Prep time includes marinating and chilling.

Ready In:: 2hrs 8mins
Serves:
Units:

Nutrition Information

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ingredients

Marinade
¹⁄₂ cup light soy sauce
1 ¹⁄₂ tablespoons brown sugar
1 tablespoon mirin (sweet rice wine)
2 tablespoons olive oil
1 teaspoon minced fresh garlic
1 teaspoon peeled and minced fresh ginger
Chicken
6 boneless skinless chicken breast halves
1 cup macadamia nuts, finely chopped
³⁄₄ cup fine dry breadcrumb (Japanese Panko)
¹⁄₂ cup all-purpose flour
3 eggs, lightly beaten
2 tablespoons oil
1 tablespoon butter
Garnish (optional)
coconut flakes
thinly sliced onion, floured and deep fried

directions

Marinade: Combine ingredients.
Chicken: Marinate chicken for 1 hour, turning occasionally, then drain.
Combine nuts and bread crumbs.
Dredge chicken in flour, dip in beaten eggs then coat with nut mixture and chill for at least 1/2 hour.
In a heavy skillet, heat oil and butter and sauté chicken over medium heat for 6-8 minutes turning once, adding more oil if necessary.
Garnish and serve with Mango Chutney.

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RECIPE MADE WITH LOVE BY

@Lorac

Contributor

@Lorac

Contributor

"The Macadamia nut crust keeps the chicken moist and adds a rich nutty flavor. You can also use the crust for fish. Serve with Mango Salsa or Chutney. Posted by request from Sam Choy's "Island Flavors". Prep time includes marinating and chilling."

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photo by fishie729

4/3/2013
review by Yanni1

5/3/2009

great recipe for breaded chicken (very tender). Nothing exciting by itself but awesome topped w/ black bean mango salsa. I flattened my chicken breasts a bit and I didn't have rice wine so I used Riesling instead
review by adopt a greyhound

2/12/2009

Excellent chicken breast. Loved the macadamia nuts. I made half a recipe but DH ate the extra chicken with sauce. Served with Recipe #60331 and Recipe #170604. Great meal!
review by Quest4ZBest

3/1/2008

Excellent! I made this dish tonight with my two sisters. All of us agreed that is was very good! The marinade smelled fantastic! The chicken turned out very tender. I know I will be making this again. YUMMM!
review by Anniepants927

1/5/2008

My husband said this was one of the best things I have attempted to make to date! lol The only thing I did differently was I baked the chicken breasts instead of sautÃ©ing them! I cooked them or about 45 minutes at 400 degrees. They were amazing! They reminded me of the Macadamia Nut Chicken at the Kona Grill Restaurant! We will serve them at our next "asian/pacific rim" themed dinner party! :-)