Macadamia Encrusted Chicken Breasts With Mango Salsa and Fontina |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Chicken breasts with cheese macadamia nuts and mango salsa or chutney. Ingredients:
1 cup flour |
1 cup seasoned dry bread crumb |
1 cup chopped macadamia nuts |
1 cup mango chutney (i like half-and-half) or 1 cup mango salsa (i like half-and-half) |
4 large chicken breasts |
2 eggs |
1/2 cup milk or 1/2 cup buttermilk |
salt and pepper |
1/4 lb fontina cheese |
Directions:
1. Use paper towels to dry trimmed chicken breasts.
2. Season flour with salt and pepper, 1/2 tsp curry powder may be added if desired.
3. Chop macadamia nuts in blender reserve 1/4 for garnish.
4. Mix seasoned bread crumbs and macadamia nuts.
5. Slice chicken breast to form pocket.
6. Dredge chicken in flour.
7. Insert sliced cheese and at least two tbsp of mango salsa in pocket.
8. Coat chicken with egg milk mixture.
9. Coat with bread crumb nut mixture.
10. Let rest for at least five minutes.
11. Heat oil in large pan.
12. Brown both sides of chicken breasts about 3 minutes per side.
13. Place pan in 350°F oven to complete cooking about 8 to 10 minutes.
14. Use remaining salsa and nuts to garnish before serving.
15. May be served with pasta or rice and a green vegetable.
16. This dish could be baked if you want to avoid the oil.
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