Ingredients:
6
boneless, skinless chicken breast halves
chicken
barbecue marinade (recipe follows)
1
cup macadamia nuts, finely chopped
3/4
cup fine, dry bread crumbs
1/2
cup all-purpose flour
3
eggs, lightly beaten
2
Tbsp. oil
1
Tbsp. Butter
tropical
marmalade (recipe follows)
Method:
Marinate the chicken in
chicken barbecue marinade for 1 hour, turning occasionally. Remove the chicken and allow to drain.
Combine the macadamia nuts and bread crumbs.
Dredge the chicken in flour, dip in beaten eggs, and coat with the
macadamia nut mixture. In a heavy skillet, heat the oil and butter over medium
heat. Saute the chicken for 6 to 8 minutes, turning once. Add a little oil, if
ecessary, since macadamia nuts may absorb oil.
Serve with tropical marmalade.
Make
6 servings.
CHICKEN
BARBECUE MARINADE
1/2
cup soy sauce
1
1/2 Tbsp. brown sugar
1
Tbsp. mirin (Japanese sweet rice wine)
1
Tbsp. olive oil
1
tsp. minced fresh garlic
1
tsp. peeled and minced fresh ginger
Combine
all ingredients. Makes about 3/4 cup.
TROPICAL
MARMALADE
Ingredients:
2
cups diced fresh pineapple
3
cups diced fresh papaya
1/2
cup fresh cape gooseberries (ground cherries) (optional)
6
Tbsp. granulated sugar, or to taste
fresh
mint or spearmint, chopped
1/8
teaspoon prepared horseradish, or to taste (optional)
In a saucepan, combine
all ingredients except the mint. Bring
to a boil, then simmer -- stirring every 5 minutes to avoid scorching -- for 1
hour or until the mixture reaches jam consistency. Cool. Fold in the fresh
mint to taste. Horseradish may be added if desired.