Cooking Index - Cooking Recipes & IdeasCrunchy Macadamia Nut Chicken Over Tropical Fruit Paella Recipe - Cooking Index

Crunchy Macadamia Nut Chicken Over Tropical Fruit Paella

Type: Chicken, Poultry
Courses: Main Course
Serves: 8 people

Recipe Ingredients

2 cups 474mlQuick rolled oatmeal
1 cup 237mlMacadamia nuts
1/4 cup 15g / 0.5ozAll-purpose flour
2 teaspoons 10mlFresh thyme
1/4 cup 59mlShredded Parmesan
  Salt - to taste
  Freshly-ground black pepper - to taste
8   Chicken breasts - (6 oz ea)
2 cups 396g / 13ozButter - melted
1/2 cup 118mlCanola oil
  Tropica Fruit Paella
2   Onions - diced (medium)
1/2 cup 118mlOlive oil
2   Lemongrass stalks - crushed
2 cups 320g / 11ozJasmine rice
2 teaspoons 10mlKosher salt
4 cups 948mlChicken broth
2 tablespoons 30mlChopped garlic
2 tablespoons 30mlChopped ginger
2 tablespoons 30mlRed bell pepper - seeded, diced (large)
1/4 cup 15g / 0.5ozChopped green onion, white part only
1/2 cup 73g / 2.6ozWater chestnuts - diced
1 cup 146g / 5.1ozPineapple - diced (small)
1 cup 237mlStar fruit - sliced (large)
1 cup 146g / 5.1ozPapaya - diced (medium)
1 cup 146g / 5.1ozMango - diced (medium)
2 tablespoons 30mlRum
  Pinapple Chutney Dipping Sauce
2 cups 474mlMango chutney
1 cup 146g / 5.1ozDiced pineapple
1 cup 237mlMayonnaise

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.

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


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.