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Recipe by: Sam Choy | from Sam Choy's Island Flavors: Cook Your Way to Paradise with More Than 200 Delicious Recipes from Hawaii's Master ChefCookstr
Photo by: Joseph DeLeo
Macadamia nuts are not indigenous to Hawai’i. Mr. E. W. Purvis introduced macadamia trees to the Islands from Australia in 1885. Macadamia nut production increased as the sugar cane industry waned, and today macadamia nuts bolster the Big Island economy. I like to encase chicken in a macadamia nut crust. You can’t beat it. The crust keeps all the moisture in and adds a rich, nutty flavor to the meat. This dish is a very popular menu item in my restaurants.
For Chicken Barbecue Marinade:
Combine all ingredients.
Marinate the chicken in Chicken Barbecue Marinade for 1 hour, turning occasionally.
Remove the chicken, and allow to drain.
For the Chicken:
Combine the macadamia nuts and bread crumbs. Dredge the chicken in flour, dip in beaten eggs, and coat with the macadamia nut mixture.
In a heavy skillet, heat the oil and butter over medium heat. Sauté the chicken for 6 to 8 minutes, turning once. Add a little oil if necessary, since macadamia nuts may absorb oil. Serve with tropical marmalade.
Nutrients per serving (% daily value)
Nutritional information does not include Tropical Marmalade. For nutritional information on Tropical Marmalade, please follow the link above.
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