Low Fat Chicken Mango Chutney Macadamias Recipes

MANGO CHUTNEY CHICKEN SALAD

Steps:

• In a large bowl, combine the diced chicken, celery, onion, scallions, currants and macadamia nuts. Toss to combine and set aside.
• In a small bowl, whisk together the mayonnaise, sour cream, chutney and parsley until smooth. Taste for seasonings and adjust as necessary.
• Pour the dressing over the salad and toss until the dressing evenly coats the chicken salad.
• Cover and refrigerate for an hour or two for the flavors to marry. Serve over mixed greens, on a brioche or sandwich roll or in a pineapple or papaya boat.

MANGO CHUTNEY CHICKEN BREASTS

Steps:

• Preheat oven to 400°F. Trim chicken and pound between two sheets of plastic wrap to an even ¼-inch thickness. Whisk eggs with water in a shallow dish or pie plate.
• Place flour in another dish and combine macadamia nuts and Panko in a third dish.
• Dredge chicken in flour, shaking off excess. Then coat with egg mixture and finally with breadcrumbs.
• Melt 2 tablespoons butter in a large nonstick skillet over medium high heat. Add two chicken breasts and cook 2 minutes per side to brown the nuts-do not burn. Transfer chicken to a baking sheet. Add remaining 2 tablespoons butter to skillet and repeat with remaining chicken breasts.
• Bake for 7 to 9 minutes or until chicken is cooked through. Serve topped with a spoonful of chutney.
• To make the chutney combine all ingredients with ½ teaspoon salt in a large saucepan. Bring to a boil and then lower the heat and simmer until mixture has a jamlike consistency and fruit and vegetables are tender, about 30 minutes. Cool to room temperature and then refrigerate until ready to serve.

CHICKEN MACADAMIA

Steps:

• Slice a pocket into Chicken Breasts.
• PEEL avocado; cut into slices; Stuff 1/4 of avocado in each chicken breast; Secure with toothpicks or netting; (Can be obtained from butchers); Can also use string.
• COMBINE breadcrumbs and finely chopped macadamia nuts together.
• In bowl, crack open egg and slightly beat egg; crumb chicken breasts.
• Pan seal chicken; Place in oven for about 15 minutes at 180 degrees.
• PUREE Mango SLices; Pour onto plate and cut chicken breast in half; place on plate and.
• ENJOY!

SWEET AND STICKY MANGO CHUTNEY CHICKEN

Steps:

• Preheat your oven to 400 degrees.
• Heat the oil in a large, ovenproof skillet over medium-high heat. (See notes) Add the onion and cook until it is soft and starting to brown, about 3 minutes if the onion is very finely minced. Add the garlic and let it cook for 1 minute. Transfer the onions and garlic to a small bowl and set the pan aside.
• Mix the mango chutney, curry powder, cayenne, and sea salt into the onions and garlic. Spread half the paste under the skin of the chicken and the remainder on top of the chicken skin. Don't spread any on the bottom of the chicken.
• Place the chicken into the pan and put the pan in your oven. Let the chicken cook for 40 minutes. If you're serving this with rice or cauliflower rice, start cooking that now. If you'd like the chicken a little more brown, you can broil it for 3-4 minutes at the end of cooking.

CHICKEN, BACON AND MANGO CHUTNEY SANDWICH

Steps:

• To chop the mango, begin by slicing a thin piece off one end, so it can rest on the bottom. Next, cut off the skin in thin strips from top to bottom. There is one large flat seed on the inside of the mango. Cut along each side of the seed to remove the flesh (you'll be able to tell if you hit the seed while cutting). Trim any remaining flesh from along the seed to get the most out of your mango. Chop all of the flesh and set aside.
• In a small bowl, whisk together the pineapple juice, vinegar, brown sugar and curry powder. Set aside.
• Set a large skillet over medium heat. Add in the oil. When hot, add in the red pepper flakes and cook for about 30 seconds, until fragrant. Add in the onion and cook until soft, about 3 to 4 minutes. Add in the grated ginger and pepper and cook for another 1 to 2 minutes. Add in the chopped mango and cook for 1 minute. Pour the pineapple juice mixture into the skillet and mix to combine.
• Bring to a low simmer and then cook for about 30 minutes, stirring frequently, until the mixture has reduced down and thickened. Remove from the heat.
• Season with salt and pepper to taste, if needed. Stir in the raisins and macadamia nuts.
• Allow the mixture to cool completely, then store in the fridge until you are ready to use.
• Spoon your desired amount of mango chutney onto one piece of toast. Top with a slice of cheese, a few slices of chicken, some lettuce and bacon. Serve immediately.

MANGO GINGER CHUTNEY RECIPE

Steps:

• With a sharp knife, slice the mango vertically along either side of the pit, so you have two disc shaped slices. Score the mango flesh in a diamond pattern and push the skin side out to expose the flesh. Slice the flesh away from the skin.
• In a saute pan heat the oil and red pepper flakes being careful not to burn them. Add the onions and sweat until soft. Add the ginger and bell pepper, sauté for 1 to 2 minutes. Add mango and cook for a minute longer.
• In a small bowl combine the pineapple juice, vinegar, sugar and curry powder. Add to the pan and stir to combine. Bring the mixture to barely a simmer and let it reduce for 30 minutes, stirring frequently. Season to taste with salt and pepper. Stir in the raisins and the macadamia nuts.

MACADAMIA CRUSTED MAHI-MAHI WITH FRESH MANGO GINGER CHUTNEY

Steps:

• Place mahi mahi in a wide, shallow bowl. Drizzle with 1/4 cup Nakano® Seasoned Rice Vinegar - Original and soy sauce. Refrigerate 30-60 minutes, turning fish over once.
• Meanwhile, prepare chutney in a medium serving bow by combining mango, 2 tablespoons Nakano® Seasoned Rice Vinegar - Original, red onion, ginger, mint and coconut. Add more seasoned rice vinegar, to taste, if desired. Let chutney sit at room temperature until ready to serve.
• Combine macadamias and panko bread crumbs in a shallow bowl.
• Beat egg in another shallow bowl.
• Melt butter in a 10 to 12-inch nonstick skillet over medium heat. Drain fish and pat dry. Dip each piece of fish in egg, then in macadamia mixture; place in skillet.
• Cook over medium heat approximately 8 minutes per side, or until cooked as desired. Serve with Mango Ginger Chutney.

LOW FAT CHICKEN MANGO CHUTNEY & MACADAMIAS!

Steps:

• HEAT oven to 180°C.
• Cut chicken breasts horizontally.
• Place chicken breasts in a baking dish.
• In large bowl, stir together pineapple (with juice), mango chutney, mustard and finely chopped nuts.
• POUR over chicken.
• BAKE 50 minutes.
• NOTE: Baste every 15 minutes.
• TOP with chopped coriander; can use parsley instead.
• ENJOY!
• NOTE: Don't worry if nuts get a bit darkish brown.
• NOTE: Can just cut chicken breasts in half vertically too -- is all up to you!

MANGO AND GOLDEN RAISIN CHUTNEY

Steps:

• Toast the Macadamia Nuts (1/4 cup) and then roughly chop them. Dice the Onion (1 1/4 cup) and Red Bell Pepper (1/2 cup). Grate the Fresh Ginger (2 tablespoon) and peel the Mango (2 pound).
• With a sharp knife, slice the mangoes vertically along either side of the pit, so you have two disc shaped slices. Score the mango flesh in a diamond pattern, and push the skin side out to expose the flesh. Slice flesh away from skin.
• In a saute pan, heat the Vegetable Oil (1 1/2 tablespoon) and Crushed Red Pepper Flakes (1/2 teaspoon). Add the onions, and sweat until soft. Add the ginger and red bell pepper. Saute for 1-2 minutes. Add mangoes and cook 1 minute longer.
• In a small bowl, combine Pineapple Juice (1/2 cup), Apple Cider Vinegar (1/4 cup), Brown Sugar (1/4 cup), and Sweet Curry Powder (2 1/4 teaspoon). Add to the pan, and stir to combine. Bring mixture to a low simmer, and let reduce for 30 minutes.
• Stir mixture frequently. Season with Kosher Salt (to taste) and Ground White Pepper (to taste). Stir in Golden Raisins (1/4 cup) and the macadamia nuts. Enjoy!

CHICKEN CURRY WITH RICE AND MANGO CHUTNEY

Steps:

• For the chicken curry, rinse the rice under running water in a colander, then bring to a boil in almost twice the amount of lightly salted water. Stir in the saffron, cover and simmer over very low heat for about 20 minutes.
• Bring the coconut milk and poultry stock to a boil. Rinse the cilantro, shake dry and chop. Mix the coconut milk with lemon juice, cilantro, curry powder, sambal oelek and season with salt and pepper.
• Cut the chicken fillets into thin strips. Rinse the peppers, cut in half, remove the seeds and ribs, then cut into small pieces.
• Heat the clarified butter in a frying pan. Fry the chicken breast strips and pepper over medium heat. Pour in the coconut milk mixture and simmer over medium heat for 8 minutes. Season with salt and pepper.
• For the chutney, peel the apples, cut into quarters and core. Peel the mango and cut the flesh away from the pit. Halve the chile peppers, remove the seeds, rinse and cut into thin pieces. Place all the ingredients into a pot, bring to a boil and simmer for about 40 minutes while stirring, until the chutney is cooked. Pour intoprepared canning jars and seal immediately. Place the lid on top and allow to cool for 15 minutes. Then turn the jars upside-down and leave to cool. Store in a cool, dark place for up to 3 months.
• Serve the chicken in curry sauce with saffron rice and the mango chutney.