Macadamia Nut Chicken Breasts
6 skinless, boneless chicken breast halves (5 to 6 ounces each)
3/4 cup macadamia nuts
3/4 cup fine dry bread crumbs
1/2 cup all-purpose flour
3 large eggs
Salt and freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons butter
Place the 6 chicken breasts in a single layer between 2 pieces of
plastic wrap and pound lightly with a rolling pin until they are
somewhat evened out and flattened.
Place the 3/4 cup macadamia nuts with half the
bread crumbs in a food processor or blender and pulse until finely
ground. In a shallow bowl, combine the ground crumb/nut mixture with
the remaining bread crumbs.
Place the 1/2 cup flour in another shallow bowl.
Lightly beat the 3 eggs in a third shallow bowl with some salt and
Heat a heavy 12-inch nonstick skillet over medium heat. Meanwhile,
dip a chicken breast into the flour, then into the eggs, then into
the nut-crumb mixture; pat the crumbs on to adhere. Set the breast
on a plate and repeat with remaining chicken.
When the skillet is hot, add the 2 tablespoons each of oil and
butter and heat until the butter is melted. Lower the heat and add
the chicken breasts in a single layer. Cook them until golden and
done, about 3 to 4 minutes per side. (If the heat is too high, the
coating will burn.) Remove to a serving platter.