One of Hawaii's most beloved chefs, Sam Choy of Sam Choy's Breakfast, Lunch & Crab and Big Aloha Brewery in Honolulu, combines fresh pineapple and papaya for a sticky-sweet sauce that accompanies this flavorful chicken.
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.
Preheat oven to 400°. 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.
Sam Choy's Breakfast, Lunch & Crab and Big Aloha Brewery, Honolulu, Hawaii
Loved this recipe, and will add it to my "Best macadamia Nut Recipes" blog over at Squidoo! I Used fresh Hawaii macadamia nuts for this recipe. I get mine from www.maunakeagold.com. In my opinion, Hawaii produces the best Mac Nuts!
I thought this recipe was delicous. I will absolutly make it again. I loved it with the papaya-Pineapple relish. I actually called my Aunt over to try it because i needed proof i made something that yummy..