Hawaiian Chicken With Macadamia Nuts and Tropical Fruit Salad
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: 30-60 minutes
Ingredients:
4 boneless, skinless chicken breast halves
1/4 cup soy sauce
1/3 cup dry sherry
1 cup unsweetened pineapple juice
2 tablespoons red wine vinegar
3 tablespoons granulated sugar
1 clove garlic, minced
1 cup crushed macadamia nuts
1 can (15 1/4 ounce size) tropical fruit salad (reserve juice)
***Tropical Sauce***
1 tablespoon cornstarch
1 tablespoon dry sherry
1/2 teaspoon grated ginger root
1 teaspoon grated lemon rind
Directions:
In large resealable plastic bag, mix together soy sauce, sherry, pineapple juice, vinegar, sugar and garlic.
Flatten chicken breasts to 1/4-inch thickness, place in pineapple mixture and marinate in refrigerator for 20 minutes.
Remove chicken and discard marinade. Roll chicken in crushed macadamia nuts and place in baking pan lightly sprayed with nonstick cooking spray.
Bake in 350 degrees F. oven for about 20 minutes or until fork can be inserted in chicken with ease. Pour tropical fruit salad over chicken and top with Tropical Sauce.
Tropical Sauce: With small amount of juice from tropical fruit salad, mix 1 tablespoon cornstarch and stir until smooth.
Add remaining fruit salad juice; stir in dry sherry and grated ginger root. Place in small saucepan over low heat and cook about 2 minutes, stirring. Remove from heat and add 1 teaspoon grated lemon rind.
Recipe Location: https://www.cdkitchen.com/recipes/recs/567/Hawaiian_Chicken_III54238.shtml
Recipe ID: 19240
Nutrition:
per serving: 562 calories, 26g fat, 48g carbohydrates, 32g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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