Yummmm, macadamia nut chicken for dinner tonight! We got this outstanding recipe from our friend Barbara several years ago. She lost her copy a while back, and happily we were able to get a copy back to her! Several people have asked me for this over the years, and I can never remember how to make it. So here, for posterity’s sake, is one of the greatest chicken recipes known to humankind, especially from the kitchen of my capable wife!
– 4 boneless skinless chicken breasts, about 2 lbs.
– ⅔ c seasoned bread crumbs
– 1 egg
– ½ c macadamia nuts, chopped
– 1/8 tsp salt
– ¼ c butter, divided
– 2 Tbsp olive oil
– ½ c chicken broth
– ½ c orange juice (fresh-squeezed is best)
- Pound chicken until ¼” thick.
- Combine bread crumbs, macadamia nuts and salt in a shallow bowl. In a separate bowl, beat egg.
- Dip each breast into egg, then coat with bread/nut mixture.
- In a large skillet over medium heat, melt 2 Tbsp butter with olive oil. When oil is hot, add chicken and cook until golden on all sides. Reduce heat to low, cover, and cook 5-7 minutes or until chicken is fork tender. Remove chicken and keep warm.
- Pour chicken broth and orange juice into skillet, heat to a gentle boil. Cook until sauce is reduced by one third.
- Blend in remaining butter, 1 Tbsp at a time, until sauce thickens. Pour sauce over chicken.
We usually serve this over brown rice, which seems to enhance the nutty taste of the chicken. Enjoy!