Crunchy Macadamia Nut Chicken Over Tropical Fruit Paella

Recipe Ingredients

2 cups	474ml	Quick rolled oatmeal
1 cup	237ml	Macadamia nuts
1/4 cup	15g / 0.5oz	All-purpose flour
2 teaspoons	10ml	Fresh thyme
1/4 cup	59ml	Shredded Parmesan
		Salt - to taste
		Freshly-ground black pepper - to taste
8		Chicken breasts - (6 oz ea)
2 cups	396g / 13oz	Butter - melted
1/2 cup	118ml	Canola oil
		Tropica Fruit Paella
2		Onions - diced (medium)
1/2 cup	118ml	Olive oil
2		Lemongrass stalks - crushed
2 cups	320g / 11oz	Jasmine rice
2 teaspoons	10ml	Kosher salt
4 cups	948ml	Chicken broth
2 tablespoons	30ml	Chopped garlic
2 tablespoons	30ml	Chopped ginger
2 tablespoons	30ml	Red bell pepper - seeded, diced (large)
1/4 cup	15g / 0.5oz	Chopped green onion, white part only
1/2 cup	73g / 2.6oz	Water chestnuts - diced
1 cup	146g / 5.1oz	Pineapple - diced (small)
1 cup	237ml	Star fruit - sliced (large)
1 cup	146g / 5.1oz	Papaya - diced (medium)
1 cup	146g / 5.1oz	Mango - diced (medium)
2 tablespoons	30ml	Rum
		Pinapple Chutney Dipping Sauce
2 cups	474ml	Mango chutney
1 cup	146g / 5.1oz	Diced pineapple
1 cup	237ml	Mayonnaise

Recipe Instructions

Place oatmeal in food processor and pulse until finely chopped. Remove to a bowl and set aside. Place macadamia nuts in food processor and pulse until finely chopped but not stuck together. Add nuts to oatmeal and mix well. Add flour, thyme, and Parmesan to mixture, mix until combined. Season with salt and pepper.

Dip chicken breasts in butter, then dredge breasts in oatmeal mixture until breasts are well-coated. In large skillet heat canola oil over medium-high heat. Add chicken in and fry, turning once until crispy and brown, about 4 minutes on each side. Or just brown and bake in 350 degree oven for 10 to 12 minutes. Serve atop Tropical Fruit Paella with a side of Pineapple Chutney Dipping Sauce.

Tropical Fruit Paella: Place rice in sieve and rinse under cold water until water runs clear. Drain well. In a saucepan heat the 1/4 cup olive oil and saute onion until softened. Add the lemongrass, rice and salt, stir well. Add broth, stir, cover and cook for 12 to 16 minutes over medium heat until rice is tender and the liquid is absorbed. Remove and discard the lemongrass.

Saute garlic and ginger in remaining olive oil about 4 to 5 minutes, until softened. Add red bell pepper, water chestnuts, and fruits and saute lightly for 2 minutes until heated through. Add rum and flambe to remove alcohol. Toss with rice and serve warm with chicken.

Pineapple Chutney Dipping Sauce: Mix all ingredients together in a medium bowl. Serve with chicken.

This recipe yields 8 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9631) - from the TV FOOD - NETWORK

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