Best Macadamia Crusted Chicken Medallions Recipes

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MACADAMIA-CRUSTED CHICKEN



Macadamia-Crusted Chicken image

Make and share this Macadamia-Crusted Chicken recipe from Food.com.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 18m

Yield 4 serving(s)

Number Of Ingredients 6

100 g macadamia nuts
1 cup fresh breadcrumb
1/2 cup all-purpose flour
2 eggs
4 chicken breast fillets
2 tablespoons olive oil

Steps:

  • Place macadamia nuts in the bowl of the food processor and use the pulse button to crush. Transfer to a bowl. Add breadcrumbs. Season with salt and pepper.
  • Place flour on a plate. Lightly whisk eggs in a bowl. Dip chicken into flour. Shake off excess. Dip in egg, then macadamia mixture, pressing firmly to coat.
  • Heat olive oil in a frying pan over medium heat. Cook chicken for 3 minutes on each side or until golden and cooked through.

Nutrition Facts : Calories 438.4, Fat 29.6, SaturatedFat 5.1, Cholesterol 93, Sodium 234.8, Carbohydrate 35, Fiber 3.8, Sugar 3, Protein 10.3

MACADAMIA NUT CHICKEN BREASTS



Macadamia Nut Chicken Breasts image

The Macadamia nut crust keeps the chicken moist and adds a rich nutty flavor. You can also use the crust for fish. Serve with Mango Salsa or Chutney. Posted by request from Sam Choy's "Island Flavors". Prep time includes marinating and chilling.

Provided by Lorac

Categories     Chicken

Time 2h8m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 cup light soy sauce
1 1/2 tablespoons brown sugar
1 tablespoon mirin (sweet rice wine)
2 tablespoons olive oil
1 teaspoon minced fresh garlic
1 teaspoon peeled and minced fresh ginger
6 boneless skinless chicken breast halves
1 cup macadamia nuts, finely chopped
3/4 cup fine dry breadcrumb (Japanese Panko)
1/2 cup all-purpose flour
3 eggs, lightly beaten
2 tablespoons oil
1 tablespoon butter
coconut flakes
thinly sliced onion, floured and deep fried

Steps:

  • Marinade: Combine ingredients.
  • Chicken: Marinate chicken for 1 hour, turning occasionally, then drain.
  • Combine nuts and bread crumbs.
  • Dredge chicken in flour, dip in beaten eggs then coat with nut mixture and chill for at least 1/2 hour.
  • In a heavy skillet, heat oil and butter and sauté chicken over medium heat for 6-8 minutes turning once, adding more oil if necessary.
  • Garnish and serve with Mango Chutney.

MACADAMIA NUT CRUSTED CHICKEN



Macadamia Nut Crusted Chicken image

I found this recipe on the Mauna Loa site about 8 years ago. The site has changed since that time. My family really enjoys this recipe. We all agree that the fresh lime juice in the sauce is key. So, for safekeeping and easy access to this recipe, here you have it! This recipe can be used as a main course or as an appetizer. If you can't find macadamia nut oil, as a substitute I would suggest using an extra light olive oil.

Provided by mimis food

Categories     Poultry

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

1/2 cup mayonnaise
1/4 cup sour cream
1 pinch sugar or 1 pinch sugar substitute
1 fresh lime, juice of
1/2 teaspoon lemon pepper
1/4 teaspoon finely chopped garlic
sea salt
fresh ground pepper
1 cup roasted and salted macadamia nut, finely chopped
2 eggs
4 boneless skinless chicken breasts
2 garlic cloves, finely chopped
2 teaspoons sea salt
2 teaspoons fresh ground pepper
1 red pepper, julienned
1 tablespoon macadamia nut oil

Steps:

  • Preheat oven to 375 degrees F.
  • Make the Sauce
  • Mix the mayonnaise and sour cream together untill blended. Add sugar, juice of 1 lime, lemon pepper and garlice. Stir together. Add salt and pepper to taste.
  • The Chicken
  • Slice each chicken breast into 3 even slices. Pound them slightly between plastic wrap or waxed paper, season with salt and pepper.
  • Crack the eggs into a shallow bowl, whisk until thoroughly blended. Set aside.
  • Place finely chopped macadamia nuts into another shallow bowl.
  • Dip chicken strips in the egg, then coat with the finely chopped macadamia nuts. Place the macadamia nut covered chicken on a baking sheet and bake them at 375 degrees F for 10-15 minutes or until juices run clear.
  • In a saute pan, add 1 tbsp macadamia nut oil and garlic. Stir fry until garlic turns golden. Add red pepper strips to pan and continue to cook until heated through. Season with salt and pepper.
  • Remove chicken from the oven and arrange on platter. Garnish with peppers. Sprinkle with chopped macadamia nuts, optional. Serve with sauce for dipping.
  • Prep time and cook time are rough estimates and will vary on your level of cooking skills and your oven.

Nutrition Facts : Calories 566.2, Fat 43.3, SaturatedFat 8.5, Cholesterol 183.6, Sodium 1644.8, Carbohydrate 15.9, Fiber 3.6, Sugar 5.3, Protein 31.9

CARIBBEAN CHICKEN MEDALLIONS



Caribbean Chicken Medallions image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 23

3 tablespoons Jamaican jerk spice, divided
1 cup flour
1 egg
1/4 cup coconut milk
1 lime, juiced
4 boneless skinless chicken breast halves
1/2 cup canola oil
4 sprigs cilantro
4 scallions (root cut off, 5-inches remain, green top reserved)
4 ripe plantains
1 cup evaporated milk
1/2 brown sugar
1/4 teaspoon ground nutmeg
4 tablespoons unsalted butter
1/4 cup shallots, diced
1 jalapeno, seeded and diced
1/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, mashed and 1 clove, chopped
1 mango, peeled, pitted cut in half
1 lime, zested and juiced
1 cup sour cream
3/4 cup chopped fresh cilantro leaves

Steps:

  • For the chicken:
  • Preheat oven to 375 degrees F.
  • In a small bowl, mix 1 1/2 tablespoons jerk spice with flour. In separate bowl, beat egg and coconut milk, lime juice and 1 tablespoon jerk spice mix. Cut each chicken breast half into thirds; place on flat surface on a piece of plastic wrap. Sprinkle remaining 1/2 tablespoon jerk spice mix over both sides of chicken. Cover chicken with another sheet of plastic wrap and pound to a 3/8-inch thickness. In large skillet over medium heat, place canola oil. Dredge chicken in flour, then in egg mix and again in flour, working with 3 or 4 pieces at a time. Add chicken to pan and cook about 3 minutes per side; transfer to baking sheet lined with foil. Place chicken in the preheated oven for about 5 minutes until fully cooked. Remove chicken to a platter and set aside.
  • For baked plantains:
  • Preheat oven to 400 degrees F.
  • Peel 4 ripe plantains and cut in 1/2 lengthwise. Place in large foil lined baking dish; pour over 1 cup evaporated milk and sprinkle with 1/2 cup brown sugar. Sprinkle with 1/4 teaspoon nutmeg and dot with 4 tablespoons unsalted butter. Cover with foil and place in preheated oven. Bake about 30 minutes; remove and keep tented.
  • For the mango cilantro cream sauce:
  • Place the skillet used to cook chicken and remaining oil over medium-high heat. Add the shallots, jalapeno, salt and pepper. Saute 5 minutes, then add the mashed and chopped garlic and cook 1 minute. Remove from heat and stir in juice and zest of 1 lime. Place 1/2 of the peeled and pitted mango in the food processor (save other 1/2 for garnish). Add 1 cup sour cream and 3/4 cup chopped cilantro, pulse to blend.
  • For plating:
  • On large platter, arrange 4 groups of 2 plantains parallel around edges. Place 3 chicken pieces in center of each plantain group with bowl of Mango Cilantro Cream Sauce in center. Place scallions, white side down, in sauce. Divide plantain groups with mango wedges; garnish with cilantro and chopped green scallion tops.

COCONUT MACADAMIA CRUSTED CHICKEN BREASTS



Coconut Macadamia Crusted Chicken Breasts image

dad...this one's for you! Simple, and virtually no sodium. If you use the organic unsweetened coconut and unsalted butter you'll really only have 26mg of sodium per chicken breast. (the nutrition facts listed is based on sweetened coconut and salted butter). The amount of 1/2 and 1/2 used has 24mg sodium, the amount of sesame seeds used has 1mg sodium, and the amount of flour used has 1mg sodium (per serving).

Provided by Noni Suzanne

Categories     Chicken Breast

Time 45m

Yield 2 breasts, 2 serving(s)

Number Of Ingredients 11

2 boneless skinless chicken breasts
1/2 cup sour cream
1/4 cup half-and-half
1 cup organic unsweetened flaked coconut
3 ounces natural unsalted macadamia nuts, finely chopped
1/2 cup flour
1 1/2 tablespoons sesame seeds, toasted
1 teaspoon paprika
1 teaspoon salt substitute
1/8 teaspoon cayenne pepper
4 tablespoons unsalted butter, divided

Steps:

  • Melt 2 tablespoons of the butter in baking dish.
  • Stir together sour cream and half and half; put in a gallon ziploc bag.
  • Put remaining dry ingredients in a small food processor and chop to desired consistency.
  • Place the dry ingredients in a seperate gallon ziploc bag.
  • Rinse and pat dry chicken breast and dip in ziploc bag of sour cream mixture, then place in nut mixture to coat.
  • Place chicken in baking dish and melt remaining 2 tablespoons of butter and drizzle over chicken.
  • Bake at 350 for approx 35-40 minutes or until chicken is done.
  • If a darker crust is desired, place under the broiler for just a minute or two.

Nutrition Facts : Calories 1240, Fat 103.9, SaturatedFat 54.6, Cholesterol 166, Sodium 141.9, Carbohydrate 45.6, Fiber 12.4, Sugar 5.3, Protein 41.1

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