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Nutrition Facts
Serving Size 1 (231g) Recipe makes 6 servings
Calories 544
Calories from Fat 294		(53%)
Amount Per Serving		%DV
	Total Fat 32.7g	50%
	Saturated Fat 6.5g	32%
	Monounsaturated Fat 19.6g
	Polyunsaturated Fat 4.4g
	Trans Fat 0.0g
Cholesterol 179mg		59%
Sodium 1609mg		67%
Potassium 524mg		14%
Total Carbohydrate 26.1g		8%
	Dietary Fiber 3.0g	12%
	Sugars 5.9g
Protein 37.7g		75%
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Macadamia Nut Chicken Breasts

Recipe #30291 | 2¼ hours | 2 hours prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Lorac
Jun 3, 2002

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.

SERVES 6 (change servings and units)

Ingredients

Marinade

1/2 cup light soy sauce
1 1/2 tablespoons brown sugar
1 tablespoon mirin (sweet rice wine)
2 tablespoons olive oil
1 teaspoon minced fresh garlic
1 teaspoon peeled and minced fresh ginger

Chicken

6 boneless skinless chicken breast halves
1 cup macadamia nuts, finely chopped
3/4 cup fine dry breadcrumb (Japanese Panko)
1/2 cup all-purpose flour
3 eggs, lightly beaten
2 tablespoons oil
1 tablespoon butter

Garnish (optional)

coconut flakes
thinly sliced onion, floured and deep fried

Directions

1
Marinade: Combine ingredients.
2
Chicken: Marinate chicken for 1 hour, turning occasionally, then drain.
3
Combine nuts and bread crumbs.
4
Dredge chicken in flour, dip in beaten eggs then coat with nut mixture and chill for at least 1/2 hour.
5
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.
6
Garnish and serve with Mango Chutney.

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Featured Reviews for This Recipe

From: Chef #873416

On May 3, 2009

great recipe for breaded chicken (very tender). Nothing exciting by itself but awesome topped w/ black bean mango salsa. I flattened my chicken breasts a bit and I didn't have rice wine so I used Riesling instead

0 people found this review helpful

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From: adopt a greyhound

On Feb 12, 2009

Excellent chicken breast. Loved the macadamia nuts. I made half a recipe but DH ate the extra chicken with sauce. Served with Thai Red Curry Sauce and Jasmine Rice With Caramelized Green Onions. Great meal!

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From: Anniepants927

On Jan 5, 2008

My husband said this was one of the best things I have attempted to make to date! lol The only thing I did differently was I baked the chicken breasts instead of sautéing them! I cooked them or about 45 minutes at 400 degrees. They were amazing! They reminded me of the Macadamia Nut Chicken at the Kona Grill Restaurant! We will serve them at our next "asian/pacific rim" themed dinner party!

3 people found this review helpful

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From: Belinda in Austin, TX

On Jul 4, 2007

This was excellent! The only problem was that the chicken got a little burned, because it wasn't cooked through, when it was nicely browned. Next time, I will pound the chicken breasts thinner. Even so, it was crunchy and had a really great taste. Thanks!

1 person found this review helpful

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