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Macadamia Crusted Chicken with Orange mustard Sauce

Submitted by: Mary on 02/26/2004
2198 views
2.72 avg rating
207 votes
 
 
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Ingredients

8 Skinless boneless chicken breast halves (5 to 6 ounces each)
1 C Macadamia nuts
1 C Finely crushed pork rinds

3/4 C Almond flour
4 Eggs
Salt and pepper to taste
3 T Vegetable oil
2 T Butter

Directions

Place the chicken breasts in a single layer between 2 pieces of plastic wrap and pound lightly with a meat mallet or a rolling pin until they are somewhat evened out and flattened.



Place the macadamia nuts in a food processor or blender and pulse until finely ground. In a shallow bowl, combine the ground nut mixture with the crushed pork rinds.



Place the almond flour in another shallow bowl. Lightly beat the eggs in a third shallow bowl with salt and pepper.



Dip a chicken breast into the almond 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.



Heat the vegetable oil and butter in a large heavy skillet over medium heat until the butter is melted. Reduce the heat to medium-low and add the chicken breasts in a single layer. Cook until golden on one side, 3 to 4 minutes, turn, and cook until golden on the other, about 3 minutes. (If the heat is too high, the coating will burn.) Remove to a serving platter.

Servings

4

Calories

8

Time to prepare

20 minutes

Difficulty

Easy
 

Comments

SAUCE:



1/2 T Orange extract

1/4 Grey Poupon country mustard

1/4 t Orange zest(from fresh orange)

1 to 3 t Splenda, to taste

3 - 4 Drops Tabasco sauce



Combine all sauce ingredients and serve with chicken.
 
 
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