Made some chicken for dinner yesterday. Got the recipe from the May 2007 issue of "Body & Soul" magazine.
Super easy and delicious.
Macnut Crusted Chicken Breasts adapted from "Body & Soul" : Serves 4
1/2 cup panko (Japanese bread crumbs)
1/3 cup macadamia nuts
2 tablespoons freshly grated Parmesan
1 large egg white
4 boneless, skinless chicken breast halves (6 to 8 oz each)
1 tablespoon olive oil
Lemon slices for serving
Preheat oven to 425F(220C).
Whiz panko, nuts, cheese and pepper in food processor until fine.
Beat egg white.
Dip chicken in egg white then into crumb mixture.
Heat oil in nonstick pan on medium heat.
Lightly brown both sides for 1 to 3 minutes each.
Put onto foil covered pan and bake for 8 to 12 minutes.
Serve with lemon and salad.
NOTES: The chicken breasts in Hawaii/U.S. are HUGE! depending on the size of your chicken you may need to make a little more of the crumb mixture. I didn't add salt because my mom is watching her salt intake, but if you want to season your crumb mixture and the chicken with salt...go for it! With the Parmesan in there though, it didn't need extra salt. I think I may try making chicken nuggets/strips the next time.