COOKBOOK RECIPES

Macadamia Nut Chicken Breast

4 chicken breasts (6 to 8 oz. each)
1 1/2 cups panko (Japanese bread crumbs) or bread crumbs
1 cup macadamia nuts, chopped
2 Tbsp. parsley, chopped
1 1/2 cups flour
3 eggs, well beaten
1/2 cup oil

MARINADE:
1 cup soy sauce
4 Tbsp. brown sugar
1 Tbsp. ginger, minced
1 Tbsp. garlic, minced
1/2 cup sherry wine

Wash, rinse, and pat chicken dry. Combine marinade ingredients and marinate chicken 30 to 35 minutes. Mix panko, macadamia nuts, and parsley. Remove chicken from marinade and blot off excess liquid. Dust chicken with flour; dip into eggs, then into panko/macadamia nut mixture. Press breading firmly onto chicken. Coat pan with just enough oil to cover bottom. Do not use all of the 1/2 cup at once. Chicken will absorb it as it cooks and you may need to add more as you go. Heat oil on medium high, saute chicken 3 to 4 minutes on each side until golden brown. Do not overcook. Serve with pineapple/papaya marmalade as a dipping sauce.

PINEAPPLE/PAPAYA MARMALADE:
1/2 cup papaya
1/2 cup pineapple, diced
3 Tbsp. sugar
Fresh mint or spearmint

To make marmalade, combine papaya, pineapple and sugar. Simmer in a heavy saucepan for 20 minutes, stirring constantly. Add some fresh chopped mint or spearmint to the marmalade.

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