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!


★★★★★ 1 vote

1 Hr 10 Min
10 Min


  • 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
  • 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


  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.

Printable Recipe Card

About Macadamia Chicken Breasts With Tropical Marmalade

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

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