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 pepper.

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.

SERVES 4