Macadamia Chicken Breasts With Tropical Marmalade

Macadamia Chicken Breasts With Tropical Marmalade Recipe

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Vickie Parks


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


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1 Hr 10 Min
10 Min


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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
1 Tbsp


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


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)

How to Make Macadamia Chicken Breasts With Tropical Marmalade


  • 1Combine 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.
  • 2While 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.
  • 3Remove chicken from refrigerator, and let drain.
  • 4Combine macadamia nuts and bread crumbs in a shallow dish.
  • 5Dredge chicken breasts in flour, then dip in beaten eggs, and then coat with the macadamia nut mixture.
  • 6In 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.).
  • 7Serve with Tropical Marmalade.

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About Macadamia Chicken Breasts With Tropical Marmalade

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

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