BASIL, CILANTRO AND MACADAMIA NUT CHICKEN
Not your ordinary weeknight chicken, but after marinating, the dish is ready in about 1/2 hour! Make it the night before and you have a quick, delicious treat for dinner. The flavor will have you filling your plate again and again.
Provided by canarygirl
Categories Chicken
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Put ginger, garlic and peppers into a food processor and process til smooth.
- Add macadamia nuts and continue to process.
- Add oil, lime juice yogurt, basil, cilantro and spices and process again until smooth.
- Put the chicken in a medium bowl, and add the mixture, stirring to coat all pieces.
- Cover and refrigerate chicken for 12 hours.
- This step is not necessarily required (I have made it after marinating for only 1/2 hour, but the flavor is much better if you do let it marinate).
- Heat a bit of oil (2 tbls) in a wok, or deep dish fry pan.
- Add chicken and its marinade to pan and cook thoroughly, stirring frequently, until marinade sticks to chicken.
- This will take about 20 minutes to 1/2 hour.
- The mixture will look soupy at first, and then begin to thicken up as the sauce reduces.
- I like a little heat, so I also add a little chili oil to the dish.
- Serve with steamed jasmine or basmati rice.
Nutrition Facts : Calories 389.2, Fat 13.2, SaturatedFat 3.7, Cholesterol 143.9, Sodium 195.5, Carbohydrate 8.8, Fiber 1.2, Sugar 4.9, Protein 56.7
CHICKEN WITH GINGER-CILANTRO PESTO
Categories Chicken Ginger Sauté Low Carb Wheat/Gluten-Free Macadamia Nut Cilantro Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients in processor. Blend until nuts are finely chopped. Add 6 tablespoons oil and process until well blended. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
- Season chicken with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 6 minutes per side.
- Transfer chicken breasts to plates. Top each with some pesto and serve.
CHICKEN WITH BASIL AND LIME
The lime-and-soy-marinated chicken is delicious added to the coconut-curry soup, but it can also be served on its own. (Double the recipe if you want each person to have a full serving of chicken.)
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Stir together 1 tablespoon lime juice, oil, soy sauce, sugar, shallot, and 3/4 teaspoon salt in an 8-inch square baking dish. Add chicken; toss to coat. Refrigerate for at least 30 minutes.
- Heat broiler. Arrange chicken on top of shallot in dish. Broil 8 inches from heat source until lightly browned, about 7 minutes. Flip chicken, arranging shallots around sides. Broil until chicken is cooked through, 6 to 7 minutes more. Let stand for 5 minutes. Slice chicken crosswise. Reserve pan juices.
- Transfer chicken and reserved pan juices to a bowl. Toss with basil and remaining tablespoon lime juice.
BALSAMIC CHICKEN BREAST WITH CILANTRO
Here is a quick and easy chicken dish that can be thrown together in a few minutes and will impress your dinner guests as if you have been in the kitchen all day. Every time someone new tries this they insist it is the best chicken they have had. It also provides a wonderful aroma with the balsamic vinegar and clilantro mixture when cooking.
Provided by Kenneth Davidson
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Place the chicken breasts into a baking pan.
- Pour the olive oil over chicken.
- Add the garlic cloves, chopped, to the pan over chicken.
- Grind the black pepper over chicken to suit your taste.
- Layer the fresh mushrooms over the chicken in the pan.
- Cut or chop the fresh cilantro into small pieces over the chicken.
- Include the stems and leaves.
- Pour the Balsamic vinegar over chicken to cover the breasts.
- Cover the baking dish an place on center rack of oven for 40 minutes.
- I have also made this recipe using frozen chicken breasts from the freezer when in a hurry for a dish.
- If chicken is frozen cook for a total of 1 hour 20 minutes and check to insure chiken is done by cutting into one of the breasts.
CRUNCHY MACADAMIA NUT CHICKEN OVER TROPICAL FRUIT PAELLA
This is a Hawaiian variation of your typical fried chicken. The coating is so good with the macadamia nuts! I have adapted this recipe from the Hali'imaile General Store Cookbook. This is one of Maui's most celebrated restaurants. The rice is amazing and, in my opinion, well worth the time. The mango chutney actually reminds me of an ambrosia taste.The recipe includes a lot of steps and is somewhat time-intensive. Make it on a day when you have the time to enjoy your time cooking. Enjoy!
Provided by LifeIsGood
Categories Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Tropical Fruit Paella:.
- Put the rice in a sieve and rinse under cold running water until the water runs clear. Drain well. In a saucepan, heat 2 Tablespoons of the olive oil over medium heat. Add onion and sautee for about 3 minutes, until soft. Add the rice, lemongrass and salt and stir well. Add the stock, stir, cover and cook for 12 to 14 minutes over medium heat until the rice is tender and the liquid is absorbed. Remove and discard the lemongrass.
- Meanwhile, in a skillet, heat the remaining 2 Tablespoons of oil over medium-high heat. Add the ginger and garlic and sautee for 4 to 5 minutes. Add the bell pepper, green onion, water chestnuts, and all the fruits and saute lightly for about 2 minutes, until heated through. Add this mixture to the rice and toss to combine. Keep warm until serving time.
- Pineapple Chutney Dipping Sauce:.
- Combine all of the ingredients in a bowl and mix well. Set aside.
- Chicken:.
- Put the rolled oats in a food processor and pulse until finely chopped. Transfer to a bowl. Put the macadamia nuts in the food processor and pulse until finely chopped but not stuck together. Add the nuts to the oatmeal and mix well. Add the flour, thyme and Parmesan cheese and mix well again. Season with salt and pepper, to taste.
- Dip the chicken breasts into the melted butter. Dredge the breasts in the oats mixture until they are well coated.
- In a large skillet, heat the canola oil over medium-high heat. Add the chicken breasts skin side down and fry, turning once, for about 4 minutes on each side, until crispy and brown and cooked through. Transfer to paper towels to drain.
- To Serve:.
- Put a spoonful of the paella in the center of each plate and top with a chicken breast. Serve with the dipping sauce alongside.
MACADAMIA PESTO
This simple and flavor-packed pesto is made using the native Australian Macadamia nut. The delicious nut lends its rich crunch well to this Italian favorite. The pesto is great served with fresh pasta, with roast lamb or simply spread on a fresh piece of bread. Keep the pesto for up to a month in a sterilized, air-tight jar.
Provided by evelynathens
Categories Sauces
Time 15m
Yield 1 1/2 cups pesto (approximately)
Number Of Ingredients 7
Steps:
- In a food processor, using a pulse action, chop the macadamias, basil, garlic and parmigiano until very finely minced. Pulse in the lemon juice, olive oil and add salt to taste. The mixture should be pureed, but retain some texture.
- Toss your favourite cooked pasta with the pesto; top bruschetta with it; dip crostini into it -- .
MACADAMIA CHICKEN WITH ORANGE FRANGELICO SAUCE
Make and share this Macadamia Chicken With Orange Frangelico Sauce recipe from Food.com.
Provided by KelBel
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine nuts and panko bread crumbs.
- Dredge chicken in flour, dip in beaten egg, coat with nut mixture and chill for 1/2 hour.
- In a heavy skillet, heat oil and butter and saute chicken over medium heat for 10-12 minutes turning once.
- Remove from skillet and keep warm.
- Pour chicken broth, orange juice, frangelico, and reserved mandarin juice into pan and heat until boiling.
- Cook until sauce is reduced by 1/3. Blend in the butter, 1 tablespoons at a time, until sauce thickens.
- Add mandarin oranges and heat through, 2-3 minutes.
- Pour over chicken and serve.
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