MACADAMIA-CRUSTED CHICKEN
Make and share this Macadamia-Crusted Chicken recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 18m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place macadamia nuts in the bowl of the food processor and use the pulse button to crush. Transfer to a bowl. Add breadcrumbs. Season with salt and pepper.
- Place flour on a plate. Lightly whisk eggs in a bowl. Dip chicken into flour. Shake off excess. Dip in egg, then macadamia mixture, pressing firmly to coat.
- Heat olive oil in a frying pan over medium heat. Cook chicken for 3 minutes on each side or until golden and cooked through.
Nutrition Facts : Calories 438.4, Fat 29.6, SaturatedFat 5.1, Cholesterol 93, Sodium 234.8, Carbohydrate 35, Fiber 3.8, Sugar 3, Protein 10.3
MACADAMIA NUT CHICKEN BREASTS WITH TROPICAL MARMALADE
This is different than the few similar recipes already posted to this site. It is included a cookbook I have called Chefs of Aloha: Favorite Recipes from the Top Chefs of Hawaii (and is attributed to Diamond Head Restaurant).
Provided by Northwestgal
Categories Chicken Thigh & Leg
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- 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.
- 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.
- Remove chicken from refrigerator, and let drain. Combine macadamia nuts and bread crumbs in a shallow dish. Dredge chicken breasts in flour, then dip in beaten eggs, and then coat with the macadamia nut mixture.
- In a heavy skillet, heat oil and butter over medium heat. Saute chicken for 6 to 8 minutes, turning once. (Add a litte more oil if necessary, since macadamia nuts may absorb oil.).
- Serve with Tropical Marmalade.
Nutrition Facts : Calories 750.9, Fat 42.5, SaturatedFat 9.7, Cholesterol 190.9, Sodium 1607.5, Carbohydrate 53.7, Fiber 5, Sugar 29.4, Protein 41.2
MACADAMIA CRUSTED CHICKEN MEDALLIONS
Steps:
- Make Macadamia flour: mix together flour, pulverized nuts and season with salt and fresh black pepper. Make egg dip for chicken breast: mix one egg with milk and 1 tablespoon mustard, and season with salt and fresh black pepper. Make mustard sauce: mix remaining mustard and mayonnaise, and thin with water.
- Slice the chicken breasts in 3 horizontal slices. Pound them slightly between plastic wrap or waxed paper, season with salt and pepper. Slice the onion thinly, saute it in 1 tablespoon olive oil for about 4 to 5 minutes until caramelized. Remove from pan.
- Flour chicken pieces and dredge in the egg dip, then flour them again. Saute them for 3 minutes on each side until golden brown. Remove from pan to a baking sheet and bake them at 375 degrees for 3 to 4 minutes, or until juices run clear. Drain excess oil and breading from the saute pan, and add 1 tablespoon olive oil and sliced garlic. Stir until golden. Add spinach and red pepper, sauteeing until spinach is wilted. Season with salt and pepper, and transfer to the center of a serving plate. Add 1 tablespoon butter to the pan. When melted, add the onions and cook briefly. Place on top of the spinach. Remove the chicken from the oven and fan it around the vegetables. Spoon the mustard sauce around it
CRUNCHY MACADAMIA NUT CHICKEN OVER TROPICAL FRUIT PAELLA
Steps:
- Place oatmeal in food processor and pulse until finely chopped. Remove to a bowl and set aside. Place macadamia nuts in food processor and pulse until finely chopped but not stuck together. Add nuts to oatmeal and mix well. Add flour, thyme, and Parmesan to mixture, mix until combined. Season with salt and pepper.
- Dip chicken breasts in butter, then dredge breasts in oatmeal mixture until breasts are well-coated. In large skillet heat canola oil over medium high heat. Add chicken in and fry, turning once until crispy and brown, about 4 minutes on each side. Or just brown and bake in 350 degree oven for 10 to 12 minutes. Serve atop fruit paella with a side of chutney dipping sauce.
- Mix all ingredients together in a medium bowl. Serve with chicken.
- Place rice in sieve and rinse under cold water until water runs clear. Drain well. In a saucepan heat the 1/4 cup olive oil and saute onion until softened. Add the lemongrass, rice and salt, stir well. Add broth, stir, cover and cook for 12-16 minutes over medium hat until rice is tender and the liquid is absorbed. Remove and discard the lemongrass. Saute garlic and ginger in remaining olive oil about 4 to 5 minutes, until softened. Add red bell pepper, water chestnuts, and fruits and saute lightly for 2 minutes until heated through. Add rum and flambe to remove alcohol. Toss with rice and serve warm with chicken.
MACADAMIA NUT CHICKEN BREASTS
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.
Provided by Lorac
Categories Chicken
Time 2h8m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- 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.
COCONUT MACADAMIA CRUSTED CHICKEN BREASTS
dad...this one's for you! Simple, and virtually no sodium. If you use the organic unsweetened coconut and unsalted butter you'll really only have 26mg of sodium per chicken breast. (the nutrition facts listed is based on sweetened coconut and salted butter). The amount of 1/2 and 1/2 used has 24mg sodium, the amount of sesame seeds used has 1mg sodium, and the amount of flour used has 1mg sodium (per serving).
Provided by Noni Suzanne
Categories Chicken Breast
Time 45m
Yield 2 breasts, 2 serving(s)
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons of the butter in baking dish.
- Stir together sour cream and half and half; put in a gallon ziploc bag.
- Put remaining dry ingredients in a small food processor and chop to desired consistency.
- Place the dry ingredients in a seperate gallon ziploc bag.
- Rinse and pat dry chicken breast and dip in ziploc bag of sour cream mixture, then place in nut mixture to coat.
- Place chicken in baking dish and melt remaining 2 tablespoons of butter and drizzle over chicken.
- Bake at 350 for approx 35-40 minutes or until chicken is done.
- If a darker crust is desired, place under the broiler for just a minute or two.
Nutrition Facts : Calories 1240, Fat 103.9, SaturatedFat 54.6, Cholesterol 166, Sodium 141.9, Carbohydrate 45.6, Fiber 12.4, Sugar 5.3, Protein 41.1
CHICKEN BREASTS WITH MACADAMIA NUT PESTO
Make and share this Chicken Breasts With Macadamia Nut Pesto recipe from Food.com.
Provided by Shirl J 831
Categories Chicken Breast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- For pesto sauce:.
- In food processor with steel blade, process basil, garlic, add nuts and salt. With machine running, pour in olive oil in thin stream through feed tube; process till blended. Chill. (May ne frozen at this point). before using, blend in parmesan. makes one cup.
- For filling:.
- Heat oven to 350. Toasts nuts in oven for 3 minutes; set aside. In ten inch skillet, steam spinach over medium heat for 2 minutes. Remove from heat; drain. Rinse in cold water to stop cooking process. Place spinach in dry towel and squeeze till excess liquid is gone. Chop medium-fine. In small skillet, saute onion in butter over low heat; set aside. In large bowl, combine nuts, spinach, onions, pesto, yolk, pepper and salt.
- To assemble:.
- Heat oven to 375. Place half slice of prosciutto on each chicken breast.Spread filling evenly over prosciutto. Beginning with small end, roll up chicken. Place chicken rolls seam down in greased medium baking dish. Melt butter, remove from hear and add lemon juice; spoon over chicken. Bake 25-30 minutes basting with pan juices. chill. Slice chicken. Lighten remaining pesto with 4 tbsp mayonnaise and serve with chicken.
Nutrition Facts : Calories 523.6, Fat 43.2, SaturatedFat 13.6, Cholesterol 120.3, Sodium 521.1, Carbohydrate 9, Fiber 3.5, Sugar 2, Protein 27.9
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