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1
Place oatmeal in food processor and pulse until finely chopped.
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2
Remove to a bowl and set aside.
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3
Place macadamia nuts in food processor and pulse until finely chopped but not stuck together.
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4
Add nuts to oatmeal and mix well.
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5
Add flour, thyme, and Parmesan to mixture, mix until combined.
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6
Season with salt and pepper.
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7
Dip chicken breasts in butter, then dredge breasts in oatmeal mixture until breasts are well-coated.
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8
In large skillet heat canola oil over medium high heat.
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9
Add chicken in and fry, turning once until crispy and brown, about 4 minutes on each side.
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10
Or just brown and bake in 350 degree oven for 10 to 12 minutes.
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11
Serve atop fruit paella with a side of chutney dipping sauce.
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12
Mix all ingredients together in a medium bowl.
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13
Serve with chicken.
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14
Place rice in sieve and rinse under cold water until water runs clear.
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15
Drain well.
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16
In a saucepan heat the 1/4 cup olive oil and saute onion until softened.
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17
Add the lemongrass, rice and salt, stir well.
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18
Add broth, stir, cover and cook for 12-16 minutes over medium hat until rice is tender and the liquid is absorbed.
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19
Remove and discard the lemongrass.
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20
Saute garlic and ginger in remaining olive oil about 4 to 5 minutes, until softened.
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21
Add red bell pepper, water chestnuts, and fruits and saute lightly for 2 minutes until heated through.
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22
Add rum and flambe to remove alcohol.
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23
Toss with rice and serve warm with chicken.
