Macadamia Nut Chicken with Papaya-Pineapple Relish

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

1
Whisk together first 5 ingredients and 1 tablespoon olive oil in a bowl.
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Olive OilOlive Oil
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BowlBowl
2
Sprinkle chicken with salt and pepper, and place in a large heavy-duty zip-top plastic freezer bag.
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Salt And PepperSalt And Pepper
Whole ChickenWhole Chicken
3
Pour marinade over chicken; seal bag, turning to coat chicken. Chill 1 hour, turning occasionally.
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MarinadeMarinade
Whole ChickenWhole Chicken
4
Combine macadamia nuts and panko in a shallow dish.
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Macadamia NutsMacadamia Nuts
PankoPanko
5
Place flour in a separate shallow dish; place eggs in another shallow dish.
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All Purpose FlourAll Purpose Flour
EggEgg
6
Preheat oven to 40
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7
Remove chicken from marinade, discarding marinade. Dredge chicken in flour, and dip in eggs, shaking off excess. Dredge in crumb mixture.
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MarinadeMarinade
Whole ChickenWhole Chicken
All Purpose FlourAll Purpose Flour
EggEgg
DipDip
8
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.
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Chicken BreastChicken Breast
ButterButter
Cooking OilCooking Oil
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9
Transfer chicken to a lightly greased jellyroll pan. Repeat procedure with remaining 2 tablespoons oil and 1 tablespoon butter.
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ButterButter
Cooking OilCooking Oil
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10
Bake at 400 for 17 minutes or until chicken is done.
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OvenOven
11
Serve with Papaya-Pineapple Relish.
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PineapplePineapple
PapayaPapaya
RelishRelish
DifficultyHard
Ready In49 m.
Servings6
Health Score16
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