Best Macadamia Nut Crusted Chicken With Apple Salsa Recipe 435 Recipes

MACADAMIA NUT CRUSTED CHICKEN WITH APPLE SALSA RECIPE - (4.3/5)

Steps:

• Salsa: Mix the salsa ingredients together in a large bowl and set aside. Chicken: Season the chicken with salt & pepper Place nuts on a sheet of waxed paper Press chicken onto nuts to adhere nuts, one side at a time. Set each piece aside until each slice of chicken is covered in nuts on both sides. Heat oil in large skillet and cook chicken over medium heat until golden about 3-5 minutes on each side. Serve the chicken topped with salsa.

MACADAMIA-CRUSTED CHICKEN

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.

MACADAMIA CRUSTED CHICKEN WITH SALSA

Steps:

• Add ¼ teaspoon of salt and ¼ teaspoon of pepper to the flour in a bowl.
• Set up a dredging station, one with eggs, one with the flour mixture, and one with the mixture of macadamia nuts and Panko.
• Season the chicken with salt and pepper to taste.
• Dredge the chicken with the flour, then in eggs, and finally into the Panko mixture. Press the Panko into the chicken then very gently remove it from the bowl and put it onto a baking sheet.
• Repeat with all the pieces of chicken.
• Heat 2 tablespoons of canola oil over medium heat. Cook the chicken in the pan for 2 to 3 minutes per side, or until golden brown.
• Remove to a cooling rack. Don't put it onto paper towels because the crust will get soggy.
• To make the salsa, combine all the ingredients and let sit for at least 30 minutes.

MACADAMIA NUT CRUSTED CHICKEN

Steps:

• Preheat oven to 375 degrees F.
• Make the Sauce
• Mix the mayonnaise and sour cream together untill blended. Add sugar, juice of 1 lime, lemon pepper and garlice. Stir together. Add salt and pepper to taste.
• The Chicken
• Slice each chicken breast into 3 even slices. Pound them slightly between plastic wrap or waxed paper, season with salt and pepper.
• Crack the eggs into a shallow bowl, whisk until thoroughly blended. Set aside.
• Place finely chopped macadamia nuts into another shallow bowl.
• Dip chicken strips in the egg, then coat with the finely chopped macadamia nuts. Place the macadamia nut covered chicken on a baking sheet and bake them at 375 degrees F for 10-15 minutes or until juices run clear.
• In a saute pan, add 1 tbsp macadamia nut oil and garlic. Stir fry until garlic turns golden. Add red pepper strips to pan and continue to cook until heated through. Season with salt and pepper.
• Remove chicken from the oven and arrange on platter. Garnish with peppers. Sprinkle with chopped macadamia nuts, optional. Serve with sauce for dipping.
• Prep time and cook time are rough estimates and will vary on your level of cooking skills and your oven.

MACADAMIA-CRUSTED YELLOWTAIL WITH MANGO-PAPAYA SALSA

Steps:

• Combine first 10 ingredients in large bowl and stir to blend. Season salsa to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
• Preheat oven to 350°F. Place flour in shallow bowl. Whisk eggs in small bowl to blend. Finely grind nuts in processor. Transfer nuts to another bowl. Sprinkle fish with salt and pepper. Coat fish with flour. Dip fish into eggs, then macadamia nuts, coating completely. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat. Place 3 fillets in each skillet; cook until golden brown, about 2 minutes per side. Transfer fillets to large baking sheet.
• Bake fish until just opaque in center, about 7 minutes. Divide salsa among 6 plates. Top with fish and serve.