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.
MACADAMIA-CRUSTED CHICKEN
Make and share this Macadamia-Crusted Chicken recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 18m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place macadamia nuts in the bowl of the food processor and use the pulse button to crush. Transfer to a bowl. Add breadcrumbs. Season with salt and pepper.
- Place flour on a plate. Lightly whisk eggs in a bowl. Dip chicken into flour. Shake off excess. Dip in egg, then macadamia mixture, pressing firmly to coat.
- Heat olive oil in a frying pan over medium heat. Cook chicken for 3 minutes on each side or until golden and cooked through.
Nutrition Facts : Calories 438.4, Fat 29.6, SaturatedFat 5.1, Cholesterol 93, Sodium 234.8, Carbohydrate 35, Fiber 3.8, Sugar 3, Protein 10.3
MACADAMIA CHICKEN WITH ORANGE-GINGER SAUCE AND COCONUT PILAF
Delicious use of those tasty Macadamia nuts. Takes some prep time, so it is definitely company-worthy. Just add a simple tossed salad and some white wine and dinner is served!
Provided by CaliforniaJan
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. Put flour and coconut milk in separate wide, shallow bowls. In another bowl, mix nuts and panko. Rinse chicken and pat dry. Sprinkle all over with salt and pepper.
- Put 2 tablespoons butter and 2 tablespoons olive oil in a large frying pan over medium heat. Dredge chicken in flour, shaking off excess; dip into coconut milk, letting excess drip off; then press into nut mixture to coat on all sides. Reserve coconut milk. Lay chicken in frying pan in a single layer and cook until golden brown on the bottom, 3 to 4 minutes. With a spatula, turn pieces (taking care not to break off nut coating) and brown on the other side, 2 to 3 minutes longer. Transfer chicken to a baking pan and bake until no longer pink in center of thickest part (cut to test), 15 to 20 minutes.
- Meanwhile, wipe any scorched nuts from pan with a paper towel. If pan is dry, add 1 tablespoons each butter and olive oil, then shallots, ginger, and garlic. Cook over medium heat, stirring often, until beginning to brown, about 5 minutes. Pour in broth, wine, and orange juice. Boil until liquid is reduced by about half, 8 to 10 minutes.
- Pour mixture into a blender and, holding lid down tightly with a towel, whirl until very smooth. Return sauce to frying pan and add 1/4 cup reserved coconut milk (discard remainder) and salt and pepper to taste; stir over low heat until hot, then pour into a small bowl.
- Spoon Coconut Pilaf onto plates, top with chicken, and serve with sauce.
- *Chop the nuts by pulsing briefly in a food processor. Finely shred the peel from the oranges and save it for the pilaf.
HAZELNUT CHICKEN WITH ORANGE THYME CREAM
Make and share this Hazelnut Chicken with Orange Thyme Cream recipe from Food.com.
Provided by Malriah
Categories Chicken
Time 35m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Remove peel and white pith from orange.
- Cut between membranes with small sharp knife to release orange segments.
- Using flat mallet or rolling pin, pound chicken between 2 sheets of waxed paper to thickness of 1/2 inch.
- Combine hazelnuts, bread crumbs and 1/4 teaspoon thyme on large plate.
- Dredge chicken in flour, shaking off excess.
- Dip into egg, then into hazelnut mixture, shaking off excess.
- Melt butter in heavy large skillet over medium heat.
- Add chicken and cook until golden brown and springy to touch, about 3 minutes per side.
- Transfer to plates.
- Tent with foil to keep warm.
- Stir cream, orange juice, liqueur and 1/8 teaspoon thyme into skillet and bring to boil.
- Reduce heat and simmer until reduced to 2/3 cup.
- Season with salt and pepper.
- Add orange sections.
- Spoon sauce over chicken and serve.
MACADAMIA NUT-CRUSTED CHICKEN WITH HONEY-MUSTARD SAUCE
The honey-mustard sauce can easily be left off, children tend to like chicken better with sauces, however. Also could use thighs in addition to the legs or in place of for the grown-ups. From Recipe.com
Provided by Gagoo
Categories Chicken Thigh & Leg
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F Lightly coat a 15x10x1-inch baking pan with cooking spray; set aside. Skin chicken; set chicken aside.
- In a shallow dish, stir together the stuffing mix and the nuts. In another shallow dish, combine the egg, milk and 2 tablespoons of the honey. Dip chicken into egg mixture, then into crumb mixture to coat.
- Arrange chicken in prepared pan. Drizzle with melted butter.
- Bake in the preheated oven for 45 to 55 minutes or until an instant-read thermometer inserted into chicken registers 180°F Do not turn chicken during baking.
- Meanwhile, for sauce, in a small bowl, stir together the mayonnaise, mustard and remaining 1 tablespoon honey. Serve chicken with sauce.
Nutrition Facts : Calories 501.2, Fat 34.8, SaturatedFat 9.4, Cholesterol 177.5, Sodium 296.7, Carbohydrate 12.1, Fiber 1.1, Sugar 8, Protein 35.1
MACADAMIA-CRUSTED CHICKEN
The macadamia nuts really add a great crust and flavor to the chicken.
Provided by Daily Inspiration S
Categories Chicken
Time 25m
Number Of Ingredients 6
Steps:
- 1. Place macadamia nuts in the bowl of the food processor and use the pulse button to crush. Transfer to a bowl. Add breadcrumbs. Season with salt and pepper.
- 2. Place flour on a plate. Lightly whisk eggs in a bowl. Dip chicken into flour . Shake off excess. Dip chicken into egg, then macadamia nut mixture, pressing firmly to coat.
- 3. Heat olive oil in a frying pan over medium heat. Cook chicken for 3 minutes on each side or until golden and cooked through.
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