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Pineapple Macadamia Chicken
SUBMITTED BY:
Kimberlie Smith
"My family enjoys this summertime entree. It's quick, easy and oh-so-good served with cantaloupe wedges and iced tea. Each spicy-sweet bite reminds us of our trip to Hawaii."
RECIPE RATING:
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(9)
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PREP TIME
15 Min
COOK TIME
10 Min
READY IN
25 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
2 skinless, boneless chicken breast halves
3/4 cup finely chopped macadamia nuts
1/4 teaspoon seasoned salt
1/4 teaspoon Caribbean jerk seasoning
1/8 teaspoon dried minced onion
1/8 teaspoon onion powder
1/8 teaspoon pepper
1 egg, lightly beaten
2 tablespoons vegetable oil
1/4 cup crushed pineapple
1 tablespoon apricot preserves, warmed
Lettuce Leaves
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DIRECTIONS
Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine the nits, seasoned salt, jerk seasoning, minced onion, onion powder and pepper. Place egg in another shallow bowl. Dip chicken in egg; coat with nut mixture. Let stand for 5 minutes.
In a skillet, cook chicken in oil for 3-4 minutes on each side or until chicken juices run clear. In a small bowl, combine pineapple and apricot preserves. Place lettuce on each plate; top with chicken and pineapple mixture.
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REVIEWS
Reviewed on Dec. 30, 2006 by MISSYKENDER
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MISSYKENDER
Dec. 30, 2006
Excellent recipe! I did a more traditional breading recipe first, though, because I found the spices adhere better to the chicken if they are in the initial floured layer: About 2 large tablespoons of flour, with all of the spices mixed in (I also added 1/4 teaspoon of garlic powder). Be a bit more generous with the spices, so they aren't overwhelmed by the flour. Dip chicken in the egg first, then the spiced flour, then re-dip the floured chicken in the egg, and finally in the crushed macadamia nuts. The pan temperature should be closer to medium than medium-high, which I normally cook chicken breasts on: The macadamia nuts are high in oil, and will burn easily if cooked at too high a temperature. I served with steamed white rice with dried parsley for a solid meal. Why save this for summer? It's good year round.
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8 users found this review helpful
Excellent recipe! I did a more traditional breading recipe first, though, because I found the...
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Reviewed on Jan. 7, 2007 by KATEWALSHBLANCHARD
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KATEWALSHBLANCHARD
Jan. 7, 2007
Yum! My whole family really enjoyed this creative recipe. It was easy and a nice change of pace. I didn't change much, but as another reviewer suggested, I did mix the spices with some flour, and coat the chicken first with that, then the egg and macadamia nuts. Also, though the macadamia-nut coating was nicely brown after pan-frying for a few minutes, the chicken wasn't done. So, I baked in the oven for about 10 minutes at 350. Thanks for the recipe. I'll definitely be making it again!
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4 users found this review helpful
Yum! My whole family really enjoyed this creative recipe. It was easy and a nice change of...
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Reviewed on Jun. 1, 2007 by KABINCT
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KABINCT
Jun. 1, 2007
This was a great recipe...my whole family loves it. I use the thinly sliced chicken breast and cook on med-low because the nuts will brown before the chicken is done. I add the spices to the flour and just a little bit to the nuts. I also dip it twice in the nuts. Comes out great served over yellow rice.
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2 users found this review helpful
This was a great recipe...my whole family loves it. I use the thinly sliced chicken breast...
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Reviewed on Jul. 30, 2008 by
Kayu
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Kayu
Jul. 30, 2008
It was excellent, the most flavorful chicken I think I've ever had.
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0 users found this review helpful
It was excellent, the most flavorful chicken I think I've ever had.
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Reviewed on May 5, 2008 by Terri
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Terri
May 5, 2008
This was GREAT!!! My entire family even had seconds. I went with the advice from others and put my seasoning in the flour and did a more traditional breading and it turned out perfect. I will make this definitely again. Thanks for the wonderful recipe.
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0 users found this review helpful
This was GREAT!!! My entire family even had seconds. I went with the advice from others and...
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Reviewed on Mar. 25, 2008 by Ashley
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Ashley
Mar. 25, 2008
Delicious! Only problem is the nuts are cooked before the chicken. I have found that I need to throw the chicken into the oven for 5 to get it cooked all the way through.
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0 users found this review helpful
Delicious! Only problem is the nuts are cooked before the chicken. I have found that I need to...
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Reviewed on Feb. 27, 2008 by JENNHAN
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JENNHAN
Feb. 27, 2008
Delicious! Nice, light chicken recipe that is perfect with white rice and veggies.
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0 users found this review helpful
Delicious! Nice, light chicken recipe that is perfect with white rice and veggies.
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Reviewed on Apr. 17, 2007 by LLGOEMAN
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LLGOEMAN
Apr. 17, 2007
We have a group of women that get together each month and cook to a theme. We call it Girls Gourmet. Our theme in March was less than 30 minute meals and we tried this. It was really good! You can only eat chicken so many ways - but this one is definitely worth trying. Most of us in the club have already made it for our own families. One tried it with fish instead of chicken and said it was also great.
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0 users found this review helpful
We have a group of women that get together each month and cook to a theme. We call it Girls...
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Reviewed on Apr. 10, 2007 by
SHADOWMERV
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SHADOWMERV
Apr. 10, 2007
This was delicious and the whole family loved it! I did add a little flour (about 1 heaping tbsp.) to the nut mix, just to ensure sticking. I doubled the sauce mix and will probably triple it next time. I didn't use the lettuce leaves (assumed it was more for garnish) but will use a nice spring mix or romaine leaves next time. I'm sure this would make a great salad.
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0 users found this review helpful
This was delicious and the whole family loved it! I did add a little flour (about 1 heaping...
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