Macadamia Nut Chicken with Papaya-Pineapple Relish
Macadami If you have pepper, ginger, mirin, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes about 49 minutes.
Instructions
Whisk together first 5 ingredients and 1 tablespoon olive oil in a bowl.
Sprinkle chicken with salt and pepper, and place in a large heavy-duty zip-top plastic freezer bag.
Pour marinade over chicken; seal bag, turning to coat chicken. Chill 1 hour, turning occasionally.
Combine macadamia nuts and panko in a shallow dish.
Place flour in a separate shallow dish; place eggs in another shallow dish.
Remove chicken from marinade, discarding marinade. Dredge chicken in flour, and dip in eggs, shaking off excess. Dredge in crumb mixture.
Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet over medium heat until butter melts. Cook 3 chicken breasts over medium heat 4 minutes; turn and cook 3 minutes or until golden.
Transfer chicken to a lightly greased jellyroll pan. Repeat procedure with remaining 2 tablespoons oil and 1 tablespoon butter.
Bake at 400 for 17 minutes or until chicken is done.
Serve with Papaya-Pineapple Relish.