The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 12, 2009
My husband and I really enjoyed this recipe but i had to make a few modifications. I live in a small rural town and macadamia nuts were too expensive to justify so I used crushed walnuts. I put the chicken on a bed of lettuce which i (lightly) drizzled with soy sauce, chopped onion and blue cheese dressing (I don't know why but it tasted AMAZING). It ended up really good despite my wacky modifications. I will be making this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 2, 2009
This was DELICIOUS! I just got back from a trip to Hawaii and was missing the Islands, so I decided to try this recipe. Boy, was it a pleasant surprise! I cooked the chicken on medium/low heat so that the nuts wouldn't burn before the chicken was done. I also ran the chopped nuts through my chopper again to make them more fine. Like other reviewers, I added 2 tbsp of flour to the nut mixture along with 1/4 tsp of garlic. I used spinach leaves underneath the chicken, and they added a nice, healthy touch to the dish. Definitely double the sauce!!! Hubby and I both enjoyed this for something completely different. :)
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Cooking Level: Intermediate

Living In: Athens, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 23, 2009
My husband doesn't care for chicken unless it has a lot of flavor. I didn't think he would care for this but he liked it and ate it all. I thought it was good and worth making again but I didn't think it was out of this world. I used pecans because I had tons of them.
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Cooking Level: Expert

Home Town: Weslaco, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 10, 2009
Boy is this good! I omitted the jerk seasoning completely, substituted ground almonds for macadamia nuts and added 2 tbls flour to the ground nuts to make a more conventional coating. Also cut the chicken breasts into chicken tender sized pieces and used the apricot/pineapple mixture as a dipping sauce instead of putting it on top.
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Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 8, 2009
This was pretty good. I couldn't find the macadamia nuts so I used pecans and broiled the chicken instead of using a pan over the stove. I'll make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 6, 2009
Excellent! I grilled my chicken with a vinigarette until slightly charred. Man... this is a great recipe. I'll be making this one again, and again, and again...
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Cooking Level: Intermediate

Home Town: Woodland, California, USA
Living In: Dunnigan, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
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Reviewed: Mar. 10, 2009
Fun flavors that compliment each other quite nicely! I really enjoyed the pineapple and apricot preserve combo - it was delish with the coated chicken! I made my own jerk seasoning from the recipe on this site... it seemed to have too much thyme; i'm wondering if that's what keeps this at a 4* recipe for me? I served with some rice, rather than just a lettuce leaf. Yum!
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Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA
Living In: Prior Lake, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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Reviewed: Feb. 23, 2009
Even though I had to substitute macadamias with peanuts, my husband, our guests and I LOVED this recipe! This is now within the monthly rotation. Thank you so much for sharing this recipe!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 25, 2008
Great recipe! We've had it many times already and every time we love it more. I followed the advice of dipping the chicken in flour with all the spices in it before coating it with the nuts. The chicken came out very yummy and flavorful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 16, 2008
I made this for a small luncheon at my office (only 3 people). I used walnuts instead of macadamia nuts b/c that was what I had and I didn't use egg b/c my eggs were expired. I just dipped in water and then the nut mixture. So, it had a few less calories. I did add some flour to the nut mixture as suggested by others. It turned out terrific and everyone loved it. Thanks for the great recipe I will definately make this again.
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Cooking Level: Intermediate

Home Town: Forest Hill, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 30, 2008
It was excellent, the most flavorful chicken I think I've ever had.
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Cooking Level: Beginning

Living In: Bainbridge Island, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 27, 2008
Delicious! Nice, light chicken recipe that is perfect with white rice and veggies.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: 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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 5, 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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Cooking Level: Expert

Home Town: Waukesha, Wisconsin, USA
Living In: Sussex, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 6, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: 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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Cooking Level: Expert

Home Town: Kirkland, Washington, USA
Living In: Monroe, Washington, USA

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