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Macadamia nut-crumbed chicken breasts

Submitted by: Mary on 06/23/2004
1911 views
2.80 avg rating
148 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 Cup Almond flour
4 Large 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 with 1/2 cup of the pork rinds in a food processor or blender and pulse until finely ground. In a shallow bowl, combine the ground crumb/nut mixture with the remaining 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 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

10

Time to prepare

10 minutes

Difficulty

Easy
 

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