Macadamia Chicken Breasts With Tropical Marmalade Recipe

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Macadamia Chicken Breasts With Tropical Marmalade

Vickie Parks

By
@Northwestgal

This is a wonderful tropical main dish from Hawaii. The marinade is so good!


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Rating:

Serves:

6

Prep:

1 Hr 10 Min

Cook:

10 Min

Method:

Saute

Ingredients

6
boneless skinless chicken breasts
1 c
finely chopped macadamia nuts
3/4 c
plain breadcrumbs
1/2 c
all-purpose flour
3 large
eggs, lightly beaten
2 Tbsp
oil
1 Tbsp
butter

CHICKEN MARINADE:

1/2 c
low-sodium soy sauce
1 1/2 Tbsp
brown sugar
1 Tbsp
mirin (sweet japanese rice wine)
1 Tbsp
olive oil
1 tsp
fresh garlic, minced
1 tsp
fresh ginger, minced

TROPICAL MARMALADE

2 c
diced pineapple
3 c
diced papayas
1/2 c
gooseberries (optional)
6 Tbsp
granulated sugar (or to taste)
1/8 tsp
prepared horseradish (optional)
1/8 tsp
chopped fresh mint or spearmint (optional)

Directions Step-By-Step

1
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.
2
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.
3
Remove chicken from refrigerator, and let drain.
4
Combine macadamia nuts and bread crumbs in a shallow dish.
5
Dredge chicken breasts in flour, then dip in beaten eggs, and then coat with the macadamia nut mixture.
6
In a heavy skillet, heat oil and butter over medium heat. Sauté chicken for 6 to 8 minutes, turning once. (Add a little more oil if necessary, since macadamia nuts may absorb oil.).
7
Serve with Tropical Marmalade.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Fruit
Regional Style: Hawaiian/Polynesian