Macadamia Nut Chicken Kona Recipes
MACADAMIA-CRUSTED CHICKEN
Make and share this Macadamia-Crusted Chicken recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 18m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place macadamia nuts in the bowl of the food processor and use the pulse button to crush. Transfer to a bowl. Add breadcrumbs. Season with salt and pepper.
- Place flour on a plate. Lightly whisk eggs in a bowl. Dip chicken into flour. Shake off excess. Dip in egg, then macadamia mixture, pressing firmly to coat.
- Heat olive oil in a frying pan over medium heat. Cook chicken for 3 minutes on each side or until golden and cooked through.
Nutrition Facts : Calories 438.4, Fat 29.6, SaturatedFat 5.1, Cholesterol 93, Sodium 234.8, Carbohydrate 35, Fiber 3.8, Sugar 3, Protein 10.3
MACADAMIA CRUSTED CHICKEN MEDALLIONS
Steps:
- Make Macadamia flour: mix together flour, pulverized nuts and season with salt and fresh black pepper. Make egg dip for chicken breast: mix one egg with milk and 1 tablespoon mustard, and season with salt and fresh black pepper. Make mustard sauce: mix remaining mustard and mayonnaise, and thin with water.
- Slice the chicken breasts in 3 horizontal slices. Pound them slightly between plastic wrap or waxed paper, season with salt and pepper. Slice the onion thinly, saute it in 1 tablespoon olive oil for about 4 to 5 minutes until caramelized. Remove from pan.
- Flour chicken pieces and dredge in the egg dip, then flour them again. Saute them for 3 minutes on each side until golden brown. Remove from pan to a baking sheet and bake them at 375 degrees for 3 to 4 minutes, or until juices run clear. Drain excess oil and breading from the saute pan, and add 1 tablespoon olive oil and sliced garlic. Stir until golden. Add spinach and red pepper, sauteeing until spinach is wilted. Season with salt and pepper, and transfer to the center of a serving plate. Add 1 tablespoon butter to the pan. When melted, add the onions and cook briefly. Place on top of the spinach. Remove the chicken from the oven and fan it around the vegetables. Spoon the mustard sauce around it
MACADAMIA NUT CHICKEN BREASTS
The Macadamia nut crust keeps the chicken moist and adds a rich nutty flavor. You can also use the crust for fish. Serve with Mango Salsa or Chutney. Posted by request from Sam Choy's "Island Flavors". Prep time includes marinating and chilling.
Provided by Lorac
Categories Chicken
Time 2h8m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Marinade: Combine ingredients.
- Chicken: Marinate chicken for 1 hour, turning occasionally, then drain.
- Combine nuts and bread crumbs.
- Dredge chicken in flour, dip in beaten eggs then coat with nut mixture and chill for at least 1/2 hour.
- In a heavy skillet, heat oil and butter and sauté chicken over medium heat for 6-8 minutes turning once, adding more oil if necessary.
- Garnish and serve with Mango Chutney.
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LOW CARB MACADAMIA NUT CRUSTED CHICKEN RECIPE
2017-09-12 2 tbsp. full-fat coconut milk. 1/2 tsp. garlic powder. 1 cup salted macadamia nuts. 1/4 cup psyllium husks. Instructions. In a bowl, whisk together the eggs and coconut milk. In a food processor, blend the garlic powder, nuts …
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- In a food processor, blend the garlic powder, nuts and psyllium husks together until you have a soft, bready consistency. It'll be a bit wet and sticky to the touch. You'll notice it start to "ball up" a bit in the processor. That's when it's done.
- Using your fingers, spread the nut mixture over the entire top side of the chicken breast. Continue until all pieces of chicken are on the pan and coated.
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- Set out three shallow bowls and a large plate. In the first bowl add the coconut flour. In the second bowl beat the two eggs and then add the coconut milk and stir. In the third bowl add the shredded coconut and the crushed macadamia nuts and stir to combine.
- Dredge each chicken breast filet in the coconut flour, then the egg and coconut milk mixture making sure to coat the chicken completely. Then dredge the chicken in the coconut macadamia mixture until coated completely. Set aside on the large plate. Repeat with the remaining chicken filets.
- In a large frying pan heat 2 Tablespoons coconut oil over medium heat and add the chicken filets. Cook the chicken for 5-6 minutes per side, or until the inside of the chicken is cooked through.
- While the chicken cooks you can put together your pineapple salsa by combining all the ingredients: pineapple, red onion, red pepper, jalapeño, lime juice and salt and then mixing to combine.
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- Add the macadamia nuts and flour to a food processor and process until the mixture resembles coarse crumbs.
- Place the nut mixture in a shallow pan and season with 1 teaspoon of salt and ½ teaspoon of black pepper. Set aside.
- In a second shallow dish, whisk together the eggs, almond milk, ½ teaspoon salt, and ¼ teaspoon black pepper.
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- Set up a dredging station, one with eggs, one with the flour mixture, and one with the mixture of macadamia nuts and panko.
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- Place the chicken breasts in a plastic bag (or a ziplock bag) and pound firmly with a meat cleaver or a rolling pin to flatten slightly.
- Mix the herbs, salt and pepper along with the crushed nuts in a small bowl and place the mixture on a flat plate. Brush each breast with a thin layer of dijon mustard and coat each side with the herb mixture.
- Heat 1 tbsp olive oil in a saute pan over medium heat. Saute the breasts with the smooth rounded side down for about 3 to 4 minutes.
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- Whisk together first 5 ingredients and 1 tablespoon olive oil in a bowl. Sprinkle chicken with salt and pepper, and place in a large heavy-duty zip-top plastic freezer bag. Pour marinade over chicken; seal bag, turning to coat chicken. Chill 1 hour, turning occasionally.
- Combine macadamia nuts and panko in a shallow dish. Place flour in a separate shallow dish; place eggs in another shallow dish.
- Preheat oven to 400°. Remove chicken from marinade, discarding marinade. Dredge chicken in flour, and dip in eggs, shaking off excess. Dredge in crumb mixture.
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