Macadamia Nut Chicken Breasts With Tropical Marmalade

Total Time: 1 hr 20 mins Preparation Time: 1 hr 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 6 chicken breasts, boneless and skinless
• chicken marinade (recipe (below)
• 1 cup finely chopped macadamia nuts
• 3/4 cup breadcrumbs
• 1/2 cup all-purpose flour
• 3 eggs, lightly beaten
• 2 tablespoons oil
• 1 tablespoon butter
• tropical marmalade (recipe below)
• 1/2 cup soy sauce
• 1 1/2 tablespoons brown sugar
• 1 tablespoon mirin (sweet japanese rice wine)
• 1 tablespoon olive oil
• 1 teaspoon fresh garlic, minced
• 1 teaspoon fresh ginger, minced
• 2 cups diced pineapple
• 3 cups diced papayas
• 1/2 cup gooseberry (optional)
• 6 tablespoons granulated sugar (or to taste)
• 1/8 teaspoon prepared horseradish (optional)
• 1/8 teaspoon chopped fresh mint (optional) or 1/8 teaspoon spearmint (optional)

Recipe

• 1 combine all the marinade ingredients in a large bowl, and blend well. add chicken breasts, and let marinate for 1 hour in the refrigerator, turning occasionally.
• 2 while chicken is marinating, prepare the tropical marmalade by combining in a saucepan all the tropical marmalade ingredients (except mint); bring to a boil. reduce heat to a simmer and let simmer for 1 hour or until the mixture reaches jam consistency. stir frequently to avoid scorching. cool. fold in fresh mint, to taste; set aside.
• 3 remove chicken from refrigerator, and let drain. combine macadamia nuts and bread crumbs in a shallow dish. dredge chicken breasts in flour, then dip in beaten eggs, and then coat with the macadamia nut mixture.
• 4 in a heavy skillet, heat oil and butter over medium heat. saute chicken for 6 to 8 minutes, turning once. (add a litte more oil if necessary, since macadamia nuts may absorb oil.).
• 5 serve with tropical marmalade.