Best Tropical Chicken Breasts Recipes

TROPICAL CHICKEN BREASTS

Steps:

• Preheat oven to 400°F, & spray a 13x9-inch baking dish with cooking spray.
• Cut each breast into 3 or 4 pieces & arrange them on the bottom of the baking dish.
• In a small bowl, mix together the ginger, paprika, onion powder & garlic salt, then add the Worcestershire sauce & mix well.
• Set aside 1/2 of this mixture, & brush the rest of it over the chicken pieces.
• Bake for 15 minutes, then turn the chicken pieces over & baste with the remaining 1/2 of the sauce.
• Bake an additional 15 minutes.
• In a medium bowl, combine the ketchup, soy sauce, pineapple & brown sugar, then carefully spoon this mixture over the baked chicken.
• Bake an additional 30 minutes.

MACADAMIA NUT CHICKEN BREASTS WITH TROPICAL MARMALADE

Steps:

• 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.
• 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.
• Remove chicken from refrigerator, and let drain. Combine macadamia nuts and bread crumbs in a shallow dish. Dredge chicken breasts in flour, then dip in beaten eggs, and then coat with the macadamia nut mixture.
• In a heavy skillet, heat oil and butter over medium heat. Saute chicken for 6 to 8 minutes, turning once. (Add a litte more oil if necessary, since macadamia nuts may absorb oil.).
• Serve with Tropical Marmalade.

MACADAMIA CHICKEN BREASTS WITH TROPICAL MARMALADE

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.