Macadamia Crusted Chicken with Pineapple-Jalapeno Salsa

Macadamia ChickensIf you’ve read my bio on the blog you know my weaknesses. I have to admit, I left one out. Food TV. Don’t act shocked about it, you had to guess that I was a sucker for anything food related too, not just everything on Bravo. The one show I try and actually watch during the day in the circus that is our house is The Chew. I’ve been a fan since the very first episode and to this day I love watching along. Somewhere in the back of my mind I think I have convinced myself I know the hosts personally because when my husband gets home from work in the evenings I sometimes say “You’ll never guess what prank Clinton pulled on Symon today!” Sometimes when there has been an episode that is just too good to describe, I save it for him and play him the sections that are hilarious.

This recipe, interestingly enough, is from one of two people on the show who is not actually a chef. Clinton Kelly made this chicken on the show and that evening I bought the macadamia nuts to make it at home. Fast forward probably another month, I finally made the recipe. It is as delicious as it looked on tv and my oldest ate an entire piece of chicken, which by the way is cause for a ticker tape parade in our house. It was done in 30 minutes, and a hush came over the dinner table as we all just devoured the meal.

I included the recipe for the crusted version of this dish, but I made and photographed a version with grilled chicken as well. Sometimes in the summer it is nice to just make a simple grilled chicken with a fruit salsa. Finally, make sure you check back in on Saturday to see how I make the leftovers into a delicious main course salad and re-purpose the salsa into a dressing! Exciting, I know! I bet you can hardly wait! Grilled Chicken

MY OTHER RECIPES


Add 1/4 tsp of salt and 1/4 tsp of pepper to the flour in a bowl. Set up a dredging station, one with eggs, one with the flour mixture, and one with the mixture of macadamia nuts and panko. Season the chicken with salt and pepper to taste. I don’t pound chicken with a mallet, instead I score it, as you can see in the pictures. I do this with most breaded chicken, especially fried chicken, because I find that the breading adheres really well into the scored sections of the chicken. Chicken cut
Dredge the chicken with the flour, then in eggs and finally into the panko mixture. I press the panko into the chicken then very gently remove it from the bowl and put onto a baking sheet. Repeat with all the pieces of chicken. Heat 2 tablespoons of canola oil over medium heat. Cook the chicken in the pan for 2-3 minutes per side, or until golden brown.Cooking
Remove to a cooling rack. Don’t put it onto paper towels because the crust will get soggy.
To make the salsa, combine all the ingredients and let sit for at least 30 minutes.Pineapple Salsa IngredientsPineapple Salsa

Salsa, perfect for grilled meats or chips! Made with pineapples, jalapenos, lime, honey and cilantro! Refreshing!
This chicken dish is crusted with macadamia nuts and topped with pineapple jalapeno pasta. Go on a tropical summer vacation in your kitchen! In only 30 minutes!

 

This chicken dish is crusted with macadamia nuts and topped with pineapple jalapeno salsa. Go on a tropical summer vacation in your kitchen! In only 30 minutes!
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Macadamia Crusted Chicken with Pineapple-Jalapeno Salsa

This chicken dish is crusted with macadamia nuts and topped with pineapple jalapeno salsa. Go on a tropical summer vacation in your kitchen! In only 30 minutes!
Course Main Course
Cuisine American Fusion
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Author Dinner, then Dessert

Ingredients

  • 2 cups flour
  • 2 large eggs (beaten)
  • 1 1/2 cups crushed macadamia nuts
  • 1 cup panko bread crumbs
  • 1 pound chicken breasts , sliced in half into thin filets and scored (see photo)
  • salt and freshly ground black pepper
  • 2 tbsp canola oil
  • Pineapple Jalapeno Salsa
  • 2 cup pineapple (1/4" dice)
  • 2 scallions (green parts only, chopped)
  • 1 jalapeno , deveined and deseeded, chopped finely
  • 1 juicy lime (juice and zest)
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 1/4 cup cilantro (chopped)
  • salt and pepper to taste

Instructions

  1. Add 1/4 tsp of salt and 1/4 tsp of pepper to the flour in a bowl.
  2. Set up a dredging station, one with eggs, one with the flour mixture, and one with the mixture of macadamia nuts and panko.
  3. Season the chicken with salt and pepper to taste.
  4. Dredge the chicken with the flour, then in eggs and finally into the panko mixture.
  5. I press the panko into the chicken then very gently remove it from the bowl and put onto a baking sheet.
  6. Repeat with all the pieces of chicken
  7. Heat 2 tablespoons of canola oil over medium heat.
  8. Cook the chicken in the pan for 2-3 minutes per side, or until golden brown.
  9. Remove to a cooling rack. Don't put it onto paper towels because the crust will get soggy.
  10. To make the salsa, combine all the ingredients and let sit for at least 30 minutes.

Recipe Notes

Adapted from Clinton Kelly's Recipeon the Chew

 

Don’t forget to check back here on Saturday morning to find the round two version of this dish, recreated into a salad!Macadamia Chickens

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