Macadamia Nut Chicken with Papaya-Pineapple Relish

8 Reviews
ADD YOUR REVIEW
Photo: Con Poulos; Styling: Deborah Williams
Prep Time
19 Mins
Cook Time
30 Mins
Marinate Time
1 Hour
Yield
Makes 6 servings
By Sam Choy and Sam Choy
February 2010
RECIPE BY Coastal Living

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.

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

How to Make It

Step 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.

Step 2

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

Step 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.

Step 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.

Step 5

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

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Ratings & Reviews

rutty326's Review

rutty326
May 15, 2014
N/A

JessicaJJM's Review

dodroe
July 12, 2013
Amazing combo of flavors! Yum!

dodroe's Review

trishgrant4
November 29, 2012
N/A

Aaron88's Review

JessicaJJM
June 12, 2012
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!

trishgrant4's Review

1recipefromlura
July 09, 2011
Wow! This was a summer treat. The relish makes the dish!!!!!!! I did not and would not change a thing.

Gordonfam's Review

Gordonfam
August 09, 2010
Delicious! A hit with everyone. This will become one of our frequent meals.

AmberLynn27's Review

Aaron88
March 22, 2010
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..

1recipefromlura's Review

AmberLynn27
February 04, 2010
This is a great tender chicken. Family and guests loved it! Medium flame on my stove was a little too hot and it browned the chicken too fast....better when I turned down to Medium low.