Macadamia Nut Chicken with Mango-Pineapple Relish




I have finally used up all the pineapple I purchased the other day.  I sort of feel like I took a little sidetrip to Hawaii.  We are experiencing beautiful weather here in Oregon, so pineapple was a wonderful accompaniment to the abundant sunshine we are currently enjoying.

This sticky-sweet relish is the perfect topping for this nutty-crusted chicken.  It was the perfect lunch as we sat outside enjoying an incredible sun-soaked afternoon.  In Oregon you must take advantage of good weather days as we know the rain will soon return.  Right now, it feels like Spring.  I know it's a trick.

Anyway, this is so easy to make and has an enjoyable flavor and taste.  The crunchy outside and moist inside of the chicken make this texturally enjoyable on the palette.




Whisk together soy sauce, brown sugar, mirin, fresh ginger, garlic and 1 Tablespoon olive oil.  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.  Marinate for at least 1 hour.




Meanwhile, combine mango, pineapple and sugar in a medium heavy saucepan.  Bring to a boil, stirring constantly; reduce heat and simmer, uncovered, 20 minutes, stirring occasionally. 




Combine macadamia nuts and panko in a shallow dish.  Place flour in a separate shallow dish; place eggs in another shallow dish.

Preheat oven to 400 degrees.  Remove chicken from 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-low heat until butter melts.  Cook two chicken breasts over medium-low heat for 2 minutes (do not burn); turn and cook 3 more 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 degrees for 17 minutes or until chicken is done.  Serve with Mango-Pineapple relish.




Enjoy this flavorful meal.

Macadamia Nut Chicken with Mango-Pineapple Relish
Adapted from Coastal Living

Serves four

1/2 cup soy sauce
1-1/2 Tablespoons brown sugar
1 Tablespoon mirin (Japanese rice wine)
1 teaspoon minced fresh ginger
1 garlic clove, minced
5 Tablespoons olive oil, divided
4 skinless, boneless chicken breasts
Salt and Pepper
1 cup macadamia nuts, finely chopped (take your time to chop these, you do not want large pieces)
3/4 cup panko (Japanese breadcrumbs)
2/3 cup all-purpose flour
3 large eggs, lightly beaten
2 Tablespoons butter

Relish:
1 cup mango or papaya, diced
1 cup fresh pineapple, diced
1/3 cup sugar

Whisk together soy sauce, brown sugar, mirin, fresh ginger, garlic and 1 Tablespoon olive oil.  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.  Marinate for at least 1 hour.

Meanwhile, combine mango, pineapple and sugar in a medium heavy saucepan.  Bring to a boil, stirring constantly; reduce heat and simmer, uncovered, 20 minutes, stirring occasionally. 

Combine macadamia nuts and panko in a shallow dish.  Place flour in a separate shallow dish; place eggs in another shallow dish.

Preheat oven to 400 degrees.  Remove chicken from 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 two chicken breasts over medium heat for 2 minutes (do not burn); turn and cook 3 more 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 degrees for 17 minutes or until chicken is done.  Serve with Mango-Pineapple relish.

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Posted by Noble Pig at Tuesday, February 09, 2010 3:16 PM
Categories: .Entrée
 
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