Best Macadamia Nut Crusted Chicken With Apple Salsa Recipes
MACADAMIA NUT CRUSTED MAHI MAHI
Steps:
- Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
- Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.
- Remove from the oven and allow to stand 10 minutes before serving.
MACADAMIA-CRUSTED CHICKEN
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
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 CRUSTED CHICKEN MEDALLIONS
Steps:
- Make Macadamia flour: mix together flour, pulverized nuts and season with salt and fresh black pepper. Make egg dip for chicken breast: mix one egg with milk and 1 tablespoon mustard, and season with salt and fresh black pepper. Make mustard sauce: mix remaining mustard and mayonnaise, and thin with water.
- Slice the chicken breasts in 3 horizontal slices. Pound them slightly between plastic wrap or waxed paper, season with salt and pepper. Slice the onion thinly, saute it in 1 tablespoon olive oil for about 4 to 5 minutes until caramelized. Remove from pan.
- Flour chicken pieces and dredge in the egg dip, then flour them again. Saute them for 3 minutes on each side until golden brown. Remove from pan to a baking sheet and bake them at 375 degrees for 3 to 4 minutes, or until juices run clear. Drain excess oil and breading from the saute pan, and add 1 tablespoon olive oil and sliced garlic. Stir until golden. Add spinach and red pepper, sauteeing until spinach is wilted. Season with salt and pepper, and transfer to the center of a serving plate. Add 1 tablespoon butter to the pan. When melted, add the onions and cook briefly. Place on top of the spinach. Remove the chicken from the oven and fan it around the vegetables. Spoon the mustard sauce around it
MACADAMIA-CRUSTED YELLOWTAIL WITH MANGO-PAPAYA SALSA
Categories Food Processor Fish Fruit Bake Mango Papaya Macadamia Nut Bell Pepper Summer Winter Healthy Bon Appétit Florida
Yield Serves 6
Number Of Ingredients 15
Steps:
- Combine first 10 ingredients in large bowl and stir to blend. Season salsa to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
- Preheat oven to 350°F. Place flour in shallow bowl. Whisk eggs in small bowl to blend. Finely grind nuts in processor. Transfer nuts to another bowl. Sprinkle fish with salt and pepper. Coat fish with flour. Dip fish into eggs, then macadamia nuts, coating completely. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat. Place 3 fillets in each skillet; cook until golden brown, about 2 minutes per side. Transfer fillets to large baking sheet.
- Bake fish until just opaque in center, about 7 minutes. Divide salsa among 6 plates. Top with fish and serve.
MACADAMIA NUT CRUSTED CHICKEN
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
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
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