Macadamia Nut Chicken with Papaya-Pineapple Relish

Photo: Con Poulos; Styling: Deborah Williams

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.

Yield: Makes 6 servings
Recipe from Coastal Living

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Recipe Time

Cook Time:
Prep Time:
Marinate: 1 Hour


Ingredients

  • 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
  • 6 boneless, skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup macadamia nuts, finely chopped
  • 3/4 cup panko (Japanese breadcrumbs)
  • 2/3 cup all-purpose flour
  • 3 large eggs, lightly beaten
  • 2 tablespoons butter
  • Papaya-Pineapple Relish

Preparation

  1. 1. 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.
  2. 2. Combine macadamia nuts and panko in a shallow dish. Place flour in a separate shallow dish; place eggs in another shallow dish.
  3. 3. 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.
  4. 4. 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.
  5. 5. Bake at 400° for 17 minutes or until chicken is done. Serve with Papaya-Pineapple Relish.
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