MACADAMIA CHICKEN BREASTS WITH TROPICAL MARMALADE

Macadamia Chicken Breasts With Tropical Marmalade image

Provided by Vickie Parks

Categories Chicken

Time 1h20m

Number Of Ingredients 21

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6 boneless skinless chicken breasts
1 c finely chopped macadamia nuts
3/4 c plain breadcrumbs
1/2 c all-purpose flour
3 large eggs, lightly beaten
2 Tbsp oil
1 Tbsp butter
CHICKEN MARINADE:
1/2 c low-sodium soy sauce
1 1/2 Tbsp brown sugar
1 Tbsp mirin (sweet japanese rice wine)
1 Tbsp olive oil
1 tsp fresh garlic, minced
1 tsp fresh ginger, minced
TROPICAL MARMALADE
2 c diced pineapple
3 c diced papayas
1/2 c gooseberries (optional)
6 Tbsp granulated sugar (or to taste)
1/8 tsp prepared horseradish (optional)
1/8 tsp chopped fresh mint or spearmint (optional)

Steps:

1. Combine all the marinade ingredients in a large bowl, and blend well. Add chicken breasts, and let marinate for 1 hour in the refrigerator, turning occasionally.
2. While chicken is marinating, prepare the Tropical Marmalade by combining in a saucepan all the Tropical Marmalade ingredients (except mint); bring to a boil. Reduce heat to a simmer and let simmer for 1 hour or until the mixture reaches jam consistency. Stir frequently to avoid scorching. Cool. Fold in fresh mint, to taste; set aside.
3. Remove chicken from refrigerator, and let drain.
4. Combine macadamia nuts and bread crumbs in a shallow dish.
5. Dredge chicken breasts in flour, then dip in beaten eggs, and then coat with the macadamia nut mixture.
6. In a heavy skillet, heat oil and butter over medium heat. Sauté chicken for 6 to 8 minutes, turning once. (Add a little more oil if necessary, since macadamia nuts may absorb oil.).
7. Serve with Tropical Marmalade.