The taste was excellent. The changes I made were merely for convenience. I pounded the chicken gently between wax paper to a more uniform thickness (for even cooking) and shortened the baking time to 10-15 minutes in the pre-heated oven (depending on thickness). Also, I briefly whirled the panko and the nuts together in a blender. Otherwise, I cooked as per instructions. The recipe is part of my favorites collection now. Nice enough for guests.
Macadamia Chicken with Orange-Ginger Sauce and Coconut Pilaf
marlies77 Posted: 03/31/09
feedemwell Posted: 04/13/09
This was wonderful! Worth the time and mess involved. We prepared it like the picture, only it was on a large serving tray...special enough for dinner guests but easy and delicious enough for family dinner. The viognier was delicious with it/we served The Crusher Viognier. Yum!!
valleyquail Posted: 06/11/09
Chicken is fantastic! Sauce is pretty good, but I don't know if it is worth making again. I'll probably just skip it the next time I make this to save some time. This recipe seems like something you could get in a fancy restaurant. Served with the coconut rice, which we loved too.
IL2shop Posted: 08/15/09
A lot of work, but definetly worth it! The chicken was absolutely fabulous. I had my husband chop up everthing for me. He loved the chicken & couldn't stopping praising me for making it!. I would make this for company. Yummm! It really complemented the Viognier wine ( we bought Clay Station Viognier @ Trader Joe's for only $4.00, a double Gold medal winner at the Califonia state fair).
dddterp Posted: 03/19/12
Wow! Outstanding! Was a bit of work but if you have a sous chef to help you chip things up and et everything prepared ahead of time, it's YUMMY! We didn't have Viognier wine but used Pinot Grigio-still very tasty!