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
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 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
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.
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
MACADAMIA NUT BUTTER SAUCE (FOR CHICKEN OR FISH)
Make and share this Macadamia Nut Butter Sauce (For Chicken or Fish) recipe from Food.com.
Provided by littleturtle
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- In a saucepan, melt butter over medium heat and saute nuts until golden brown.
- Add parsley.
MACADAMIA NUT CRUSTED CHICKEN
I found this recipe on the Mauna Loa site about 8 years ago. The site has changed since that time. My family really enjoys this recipe. We all agree that the fresh lime juice in the sauce is key. So, for safekeeping and easy access to this recipe, here you have it! This recipe can be used as a main course or as an appetizer. If you can't find macadamia nut oil, as a substitute I would suggest using an extra light olive oil.
Provided by mimis food
Categories Poultry
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F.
- Make the Sauce
- Mix the mayonnaise and sour cream together untill blended. Add sugar, juice of 1 lime, lemon pepper and garlice. Stir together. Add salt and pepper to taste.
- The Chicken
- Slice each chicken breast into 3 even slices. Pound them slightly between plastic wrap or waxed paper, season with salt and pepper.
- Crack the eggs into a shallow bowl, whisk until thoroughly blended. Set aside.
- Place finely chopped macadamia nuts into another shallow bowl.
- Dip chicken strips in the egg, then coat with the finely chopped macadamia nuts. Place the macadamia nut covered chicken on a baking sheet and bake them at 375 degrees F for 10-15 minutes or until juices run clear.
- In a saute pan, add 1 tbsp macadamia nut oil and garlic. Stir fry until garlic turns golden. Add red pepper strips to pan and continue to cook until heated through. Season with salt and pepper.
- Remove chicken from the oven and arrange on platter. Garnish with peppers. Sprinkle with chopped macadamia nuts, optional. Serve with sauce for dipping.
- Prep time and cook time are rough estimates and will vary on your level of cooking skills and your oven.
Nutrition Facts : Calories 566.2, Fat 43.3, SaturatedFat 8.5, Cholesterol 183.6, Sodium 1644.8, Carbohydrate 15.9, Fiber 3.6, Sugar 5.3, Protein 31.9
CRUNCHY MACADAMIA NUT CHICKEN OVER TROPICAL FRUIT PAELLA
This is a Hawaiian variation of your typical fried chicken. The coating is so good with the macadamia nuts! I have adapted this recipe from the Hali'imaile General Store Cookbook. This is one of Maui's most celebrated restaurants. The rice is amazing and, in my opinion, well worth the time. The mango chutney actually reminds me of an ambrosia taste.The recipe includes a lot of steps and is somewhat time-intensive. Make it on a day when you have the time to enjoy your time cooking. Enjoy!
Provided by LifeIsGood
Categories Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Tropical Fruit Paella:.
- Put the rice in a sieve and rinse under cold running water until the water runs clear. Drain well. In a saucepan, heat 2 Tablespoons of the olive oil over medium heat. Add onion and sautee for about 3 minutes, until soft. Add the rice, lemongrass and salt and stir well. Add the stock, stir, cover and cook for 12 to 14 minutes over medium heat until the rice is tender and the liquid is absorbed. Remove and discard the lemongrass.
- Meanwhile, in a skillet, heat the remaining 2 Tablespoons of oil over medium-high heat. Add the ginger and garlic and sautee for 4 to 5 minutes. Add the bell pepper, green onion, water chestnuts, and all the fruits and saute lightly for about 2 minutes, until heated through. Add this mixture to the rice and toss to combine. Keep warm until serving time.
- Pineapple Chutney Dipping Sauce:.
- Combine all of the ingredients in a bowl and mix well. Set aside.
- Chicken:.
- Put the rolled oats in a food processor and pulse until finely chopped. Transfer to a bowl. Put the macadamia nuts in the food processor and pulse until finely chopped but not stuck together. Add the nuts to the oatmeal and mix well. Add the flour, thyme and Parmesan cheese and mix well again. Season with salt and pepper, to taste.
- Dip the chicken breasts into the melted butter. Dredge the breasts in the oats mixture until they are well coated.
- In a large skillet, heat the canola oil over medium-high heat. Add the chicken breasts skin side down and fry, turning once, for about 4 minutes on each side, until crispy and brown and cooked through. Transfer to paper towels to drain.
- To Serve:.
- Put a spoonful of the paella in the center of each plate and top with a chicken breast. Serve with the dipping sauce alongside.
MACADAMIA-CRUSTED CHICKEN
The macadamia nuts really add a great crust and flavor to the chicken.
Provided by Daily Inspiration S
Categories Chicken
Time 25m
Number Of Ingredients 6
Steps:
- 1. 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.
- 2. Place flour on a plate. Lightly whisk eggs in a bowl. Dip chicken into flour . Shake off excess. Dip chicken into egg, then macadamia nut mixture, pressing firmly to coat.
- 3. Heat olive oil in a frying pan over medium heat. Cook chicken for 3 minutes on each side or until golden and cooked through.
MACADAMIA NUT AND APRICOT CHICKEN BALLS
Make and share this Macadamia Nut And Apricot Chicken Balls recipe from Food.com.
Provided by Karin...
Categories Chicken
Time 20m
Yield 50 Macadamia Nut And Apricot Chicken Balls
Number Of Ingredients 7
Steps:
- Blend (or process) chicken, breadcrumbs, egg, apricots, nuts, sauce and the chopped coriander.
- Roll mixture into balls.
- Place balls in steamer, cover and cook over boiling water for about 10 minutes or until cooked through.
- Cool and refrigerate.
Nutrition Facts : Calories 34.8, Fat 2.3, SaturatedFat 0.5, Cholesterol 9.9, Sodium 34.9, Carbohydrate 1.8, Fiber 0.3, Sugar 0.8, Protein 1.9
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