Macadamia Nut Chicken* Recipe

Prep

Pound each chicken breast to about 1/2" thickness for even cooking. Pat dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp ground black pepper (reserve remaining pepper if desired).

Breading station

In three shallow bowls: place 1 tablespoon flour in bowl one; whisk 2 eggs with 1 tablespoon soy sauce in bowl two; combine chopped macadamia nuts and 3 tbs panko breadcrumbs in bowl three.

Coat chicken

Dredge each breast lightly in flour, shaking off excess, dip into the egg-shoyu mixture, then press firmly into the macadamia-panko mix to form an even crust on both sides.

Cook

Heat 2 tbs vegetable oil and 2 tbs unsalted butter in a large skillet over medium heat until foaming. Add chicken and cook 4–5 minutes per side, or until crust is golden brown and internal temperature reaches 165°F (74°C). Transfer to a warm sheet pan and tent with foil to rest 5 minutes while finishing sauces and sides.

In the same skillet used for chicken (wipe out if burnt, reserve browned bits), melt 1 tbs unsalted butter over medium heat. Add the minced shallot and cook 1–2 minutes until softened. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Deglaze with 1 tbs dry white wine (or 1 tbs chicken stock), scraping up browned bits. Add 2 tbs low-sodium soy sauce and cook 30 seconds.

Pour in 1 cup heavy cream and bring to a gentle simmer. Reduce heat to low and simmer 3–5 minutes until the sauce thickens slightly. Stir in 1 tsp lemon juice, 1 tsp salt (adjust to taste) and 1/2 tsp black pepper. Taste and adjust seasoning. Keep warm until plating.

Combine 1 cup diced pineapple, 3/4 cup diced papaya, 3 tbs granulated sugar, 1 tbs rice vinegar, 1 tsp lime juice, 1/4 tsp red chili flakes and 1/4 tsp salt in a small saucepan.

Bring mixture to a gentle simmer over medium-low heat and cook, stirring occasionally, 8–10 minutes until fruit breaks down slightly and liquid becomes syrupy. Remove from heat and let cool slightly; the marmalade will thicken as it cools. Taste and adjust balance with more sugar or vinegar if needed.

Place 2 cups diced potatoes in a medium pot and cover with cold water by 1". Add 1/2 tsp salt and bring to a boil, then simmer until potatoes are tender when pierced with a fork, about 12–15 minutes.

Drain potatoes well and return to the warm pot to dry for 1 minute. Add 2 tbs unsalted butter, 2 tbs cream cheese (optional) and 1/2 cup half-and-half. Using a hand mixer, potato ricer, or sturdy masher, whip until smooth and creamy. Season with 3/4 tsp salt and 1/4 tsp black pepper, adjusting to taste. Keep warm.

Bring a pot of salted water to a boil and blanch 10 oz trimmed green beans for 2–3 minutes until bright green and just tender. Drain and immediately plunge into an ice bath to stop cooking. Drain again and pat dry.

Heat 1 tbs neutral oil in a skillet over medium-high heat. Add 1 tsp minced garlic and cook 30 seconds until fragrant. Add the blanched green beans and stir-fry 1–2 minutes to heat through.

Stir in 2 tbs sweet chili sauce, 1 tsp soy sauce, and 1/2 tsp sesame oil. Toss to coat and cook 30–60 seconds until sauce clings. Remove from heat, season with 1/4 tsp salt if needed, and sprinkle 1 tsp toasted sesame seeds (optional) before serving.

On each plate, place a generous spoonful of whipped potatoes. Slice the rested macadamia-crusted chicken on the bias and arrange atop or beside the potatoes.

Spoon 2–3 tbs shoyu cream sauce around the chicken and add 1–2 tbs pineapple-papaya marmalade on the chicken or alongside for a bright sweet note.

Add a portion of sweet chili green beans beside the chicken. Finish with 2 tbs microgreens or chopped cilantro and a lime or lemon wedge. Serve immediately.