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Pineapple Macadamia Chicken Recipe

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My family enjoys this summertime entree. It's quick, easy and oh-so-good served with cantaloupe wedges and iced tea. Each spicy-sweet bite reminds us of our trip to Hawaii.

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Pineapple Macadamia Chicken Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

15 10 25

Ingredients

2 boneless skinless chicken breast halves
3/4 cup finely chopped macadamia nuts
1/4 teaspoon seasoned salt
1/4 teaspoon Caribbean jerk seasoning
1/8 teaspoon dried minced onion
1/8 teaspoon onion powder
1/8 teaspoon pepper
1 egg, lightly beaten
2 tablespoons canola oil
1/4 cup crushed pineapple
1 tablespoon apricot preserves, warmed
Lettuce leaves

Directions

Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine the nuts, seasoned salt, jerk seasoning, minced onion, onion powder and pepper. Place egg in another shallow bowl. Dip chicken in egg; coat with nut mixture. Let stand for 5 minutes.
In a large skillet, cook chicken in oil for 3-4 minutes on each side or until chicken juices run clear. In a small bowl, combine pineapple and apricot preserves. Place lettuce on each plate; top with chicken and pineapple mixture. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 674 calories, 61 g fat (10 g saturated fat), 138 mg cholesterol, 438 mg sodium, 21 g carbohydrate, 5 g fiber, 19 g protein.

Originally published as Pineapple Macadamia Chicken in Cooking for One or Two Cookbook , p174

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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