Crunchy Macadamia Nut Chicken Over Tropical Fruit P

Name: Crunchy Macadamia Nut Chicken Over Tropical Fruit Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups quick rolled oatmeal; 1 cup macadamia nuts; 1/4 cup all-purpose flour; 2 teaspoons fresh thyme; 1/4 cup Parmesan, shredded; Salt and freshly ground black pepper; 8 (6-ounce) chicken breasts; 2 cups butter, melted; 1/2 cup canola oil; Fruit paella, recipe follows; Chutney dipping sauce, recipe follows; 2 cups mango chutney; 1 cup diced pineapple; 1 cup mayonnaise; 2 medium onions, diced; 1/2 cup olive oil; 2 stalks lemongrass, crushed; 2 cups jasmine rice; 2 teaspoons kosher salt; 4 cups chicken broth; 2 tablespoons chopped garlic; 2 tablespoons chopped ginger; 2 large red bell pepper, seeded and diced; 1/4 cup chopped green onion, white part only; 1/2 cup water chestnuts, diced; 1 small pineapple, diced; 1 large star fruit, sliced; 1 medium papaya, diced; 1 medium mango, diced; 2 tablespoons rum

Servings: persons

2 cups quick rolled oatmeal
1 cup macadamia nuts
1/4 cup all-purpose flour
2 teaspoons fresh thyme
1/4 cup Parmesan, shredded
Salt and freshly ground black pepper
8 (6-ounce) chicken breasts
2 cups butter, melted
1/2 cup canola oil
Fruit paella, recipe follows
Chutney dipping sauce, recipe follows
2 cups mango chutney
1 cup diced pineapple
1 cup mayonnaise
2 medium onions, diced
1/2 cup olive oil
2 stalks lemongrass, crushed
2 cups jasmine rice
2 teaspoons kosher salt
4 cups chicken broth
2 tablespoons chopped garlic
2 tablespoons chopped ginger
2 large red bell pepper, seeded and diced
1/4 cup chopped green onion, white part only
1/2 cup water chestnuts, diced
1 small pineapple, diced
1 large star fruit, sliced
1 medium papaya, diced
1 medium mango, diced
2 tablespoons rum

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

3059

kcal

Calories

217

Fat

129

Carbs

152

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: 2 cups quick rolled oatmeal, 1 cup macadamia nuts, 1/4 cup all-purpose flour, 2 teaspoons fresh thyme, and more.

Yes, Crunchy Macadamia Nut Chicken Over Tropical Fruit Paella falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crunchy Macadamia Nut Chicken Over Tropical Fruit Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions