Macadamia Nut Crusted Chicken

Today we hit over 1000 page views so let's celebrate with some Macadamia Nut Crusted Chicken!!! While eating at Kona Grill on Friday night, I had the most amazing salad with chicken. After doing some digging I found a copy cat recipe for the chicken. I like quick and easy recipes so I made a few tweaks. To speed up the cooking process I use thin sliced chicken breasts. If you choose to use the regular chicken breast, after browning both sides, bake them in the oven at 350 degrees for about 12 minutes. Whether you choose to use thin or regular chicken breast, fry or bake, this dish will turn out absolutely delicious!! You can serve this dish by itself, with your favorite side or cut it up and add it to yesterday's recipe, Oriental Salad with Sweet Soy dressing. Either way, be sure to make plenty because it will not last long....  

Kona Grill Macadamia Nut Chicken
Ingredients:
8- 4 oz skinned and deboned thin chicken breast slices
1/4 c macadamia nuts - crushed
3 cups of HEB panko (Japanese breadcrumbs) - unseasoned
1/2 c flour
1/2 c milk
3 eggs
Canola oil for frying
salt and pepper to taste

Preparation:
1. Salt and pepper the chicken breasts and set aside.
2. In a mixing bowl whisk milk and eggs together.
3. In another bowl mix the flour, ½ tsp salt and ¼ tsp pepper together.
4. In another mixing bowl combine the crushed nuts and panko.
5. Take the seasoned chicken and coat it on both sides with the flour mixture.  
6. Dip the flour coated chicken into the egg and milk mixture coating both sides.
7. Take the egg and milk coated chicken and press one side into the panko mixture.Turn it over and         press the other side into the panko mixture.make sure both sides are coated well.
8. Heat oil in a large frying pan.
9. Once oil is hot add the chicken and cook on both sides until golden brown and fully cooked. About     3-4 minutes per side. Cooking times will vary depending on your stove.

10. Once cooked, remove from pan and place on paper towel to soak up the extra oil.



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