Crunchy Macadamia Nut Chicken Over Tropical Fruit Paella Recipes

TROPICAL MACADAMIA NUT LINZER COOKIES

Steps:

• Pulse the nuts and 1/4 cup granulated sugar in a food processor until finely ground. Pulse in the flour and baking powder. Beat the butter, brown sugar and 1/2 cup granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, 3 to 5 minutes. Beat in the egg and both extracts. Reduce the mixer speed to medium low; beat in the nut-flour mixture. Divide the dough in half and shape each piece into a disk; wrap each disk in plastic wrap. Refrigerate until firm, at least 2 hours or overnight.
• Meanwhile, make the filling: Bring the dried pineapple, passion fruit, remaining 2 tablespoons granulated sugar and the water to a simmer in a saucepan over medium heat. Cook until the pineapple is very soft, 6 to 8 minutes. Pulse in a mini food processor. Let cool.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Working with 1 disk at a time, roll out the dough on a floured surface until 1/4 inch thick. Cut out stars using a 3-inch cookie cutter. Arrange 1 inch apart on 2 unlined baking sheets. Reroll the scraps and cut out more cookies. Cut out 1-inch stars from the centers of half the cookies. Refrigerate until firm, 20 minutes.
• Bake, switching the pans halfway through, until the cookies are golden, 18 to 20 minutes.
• Let cool 5 minutes on the pans, then transfer to racks to cool completely.
• Spread the filling on the whole cookies. Dust the cutout cookies with confectioners' sugar and carefully place on top of the filling.

CRUNCHY MACADAMIA NUT CHICKEN OVER TROPICAL FRUIT PAELLA

Steps:

• Tropical Fruit Paella:.
• Put the rice in a sieve and rinse under cold running water until the water runs clear. Drain well. In a saucepan, heat 2 Tablespoons of the olive oil over medium heat. Add onion and sautee for about 3 minutes, until soft. Add the rice, lemongrass and salt and stir well. Add the stock, stir, cover and cook for 12 to 14 minutes over medium heat until the rice is tender and the liquid is absorbed. Remove and discard the lemongrass.
• Meanwhile, in a skillet, heat the remaining 2 Tablespoons of oil over medium-high heat. Add the ginger and garlic and sautee for 4 to 5 minutes. Add the bell pepper, green onion, water chestnuts, and all the fruits and saute lightly for about 2 minutes, until heated through. Add this mixture to the rice and toss to combine. Keep warm until serving time.
• Pineapple Chutney Dipping Sauce:.
• Combine all of the ingredients in a bowl and mix well. Set aside.
• Chicken:.
• Put the rolled oats in a food processor and pulse until finely chopped. Transfer to a bowl. Put the macadamia nuts in the food processor and pulse until finely chopped but not stuck together. Add the nuts to the oatmeal and mix well. Add the flour, thyme and Parmesan cheese and mix well again. Season with salt and pepper, to taste.
• Dip the chicken breasts into the melted butter. Dredge the breasts in the oats mixture until they are well coated.
• In a large skillet, heat the canola oil over medium-high heat. Add the chicken breasts skin side down and fry, turning once, for about 4 minutes on each side, until crispy and brown and cooked through. Transfer to paper towels to drain.
• To Serve:.
• Put a spoonful of the paella in the center of each plate and top with a chicken breast. Serve with the dipping sauce alongside.

MACADAMIA NUT CHICKEN

Steps:

• Place oatmeal in food processor and pulse until finely chopped.
• Remove to a bowl and set aside.
• Place macadamia nuts in food processor and pulse until finely chopped but not stuck together.
• Add nuts to oatmeal and mix well.
• Add flour, thyme, and Parmesan to mixture, mix until combined.
• Season with salt and pepper.
• Dip chicken breasts in butter, then dredge breasts in oatmeal mixture until breasts are well-coated.
• In large skillet heat canola oil over medium high heat.
• Add chicken in and fry, turning once until crispy and brown, about 4 minutes on each side or just brown and bake in 350 degree oven for 10 to 12 minutes.