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  • Crunchy Macadamia Nut Chicken Over Tropical Fruit Paella

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    Crunchy Macadamia Nut Chicken Over Tropical Fruit Paella
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 c. quick rolled oatmeal
    • 1 c. macadamia nuts
    • 1/4 c. all-purpose flour
    • 2 tsp fresh thyme
    • 1/4 c. shredded Parmesan Salt to taste Freshly-grnd black pepper to taste
    • 8 x chicken breasts - (6 ounce ea)
    • 2 c. butter melted
    • 1/2 c. canola oil
    • 2 med onions diced
    • 1/2 c. extra virgin olive oil
    • 2 x lemongrass stalks crushed
    • 2 c. jasmine rice
    • 2 tsp kosher salt
    • 4 c. chicken broth
    • 2 Tbsp. minced garlic
    • 2 Tbsp. minced ginger
    • 2 lrg red bell pepper seeded, diced
    • 1/4 c. minced green onion, white part only
    • 1/2 c. water chestnuts diced
    • 1 sm pineapple diced
    • 1 lrg star fruit sliced
    • 1 med papaya diced
    • 1 med mango diced
    • 2 Tbsp. rum
    • 2 c. mango chutney
    • 1 c. diced pineapple
    • 1 c. mayonnaise

    Directions

    1. Place oatmeal in food processor and pulse till finely minced. Remove to a bowl and set aside. Place macadamia nuts in food processor and pulse till finely minced but not stuck together. Add in nuts to oatmeal and mix well. Add in flour, thyme, and Parmesan to mix, mix till combined. Season with salt and pepper.
    2. Dip chicken breasts in butter, then dredge breasts in oatmeal mix till breasts are well-coated. In large skillet heat canola oil over medium-high heat. Add in chicken in and fry, turning once till crispy and brown, about 4 min on each side. Or possibly just brown and bake in 350 degree oven for 10 to 12 min. Serve atop Tropical Fruit Paella with a side of Pineapple Chutney Dipping Sauce.
    3. Tropical Fruit Paella: Place rice in sieve and rinse under cool water till water runs clear. Drain well. In a saucepan heat the 1/4 c. extra virgin olive oil and saute/fry onion till softened. Add in the lemongrass, rice and salt, stir well. Add in broth, stir, cover and cook for 12 to 16 min over medium heat till rice is tender and the liquid is absorbed. Remove and throw away the lemongrass.
    4. Saute/fry garlic and ginger in remaining extra virgin olive oil about 4 to 5 min, till softened. Add in red bell pepper, water chestnuts, and fruits and saute/fry lightly for 2 min till heated through. Add in rum and flambe to remove alcohol. Toss with rice and serve hot with chicken.
    5. Pineapple Chutney Dipping Sauce: Mix all ingredients together in a medium bowl. Serve with chicken.
    6. This recipe yields 8 servings.
    7. 0

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