Macadamia Nut Chicken & Mango-Pineapple Relish with a Mache, Cherry & Gorgonzola Salad

We have had the most spectacular weather in Santa Barbara lately and it has put me in the mood for warm weather food. I love this recipe since it calls for a mango-pineapple relish as opposed to salsa. I think cooking the fruit really brings out the flavors and compliments the chicken wonderfully! I paired it with a Mache, Cherry and gorgonzola salad. It was the perfect combination!

Mache salad recipe follows after the Macadamia Chicken.

Macadamia Nut Chicken with Mango-Pineapple Relish
Adapted from Coastal Living
1/2 cup soy sauce
1-1/2 Tablespoons brown sugar
1 Tablespoon mirin (Japanese rice wine)
1 teaspoon minced fresh ginger
1 garlic clove, minced
5 Tablespoons olive oil, divided
4 skinless, boneless chicken breasts
Salt and Pepper
1 cup macadamia nuts, finely chopped (take your time to chop these, you do not want large pieces)
3/4 cup panko (Japanese breadcrumbs)
2/3 cup all-purpose flour
3 large eggs, lightly beaten
2 Tablespoons butter

Relish:
1 cup mango or papaya, diced
1 cup fresh pineapple, diced
1/3 cup sugar

Whisk together soy sauce, brown sugar, mirin, fresh ginger, garlic and 1 Tablespoon olive oil.  Sprinkle chicken with salt and pepper and place in a large heavy-duty-zip-top plastic freezer bag.  Pour marinade over chicken; seal bag, turning to coat chicken.  Marinate for at least 1 hour.

Meanwhile, combine mango, pineapple and sugar in a medium heavy saucepan.  Bring to a boil, stirring constantly; reduce heat and simmer, uncovered, 20 minutes, stirring occasionally. 

Combine macadamia nuts and panko in a shallow dish.  Place flour in a separate shallow dish; place eggs in another shallow dish.

Preheat oven to 400 degrees.  Remove chicken from marinade.  Dredge chicken in flour, and dip in eggs, shaking off excess.  Dredge in crumb mixture.

Heat 2 Tablespoons oil and 1 Tablespoon butter in a large skillet over medium heat until butter melts.  Cook two chicken breasts over medium heat for 2 minutes (do not burn); turn and cook 3 more minutes or until golden.  Transfer chicken to a lightly greased jellyroll pan.  Repeat procedure with remaining 2 Tablespoons oil and 1 Tablespoon butter.

Bake at 400 degrees for 17 minutes or until chicken is done.  Serve with Mango-Pineapple relish.

Mache & dried Morello Cherries, with Walnuts, Gorgonzola Cheese & Sherry Vinaigrette

Salad:

4oz Mache or Mache Mix ( I used Mache Herb Mix)

handfull of Morello Cherries

4oz Gorgonzola Cheese or any other cheese you prefer

1/2 cup Walnuts 

Vinaigrette:

1Tb Sherry Vinegar

2Tsp finely chopped Shallot

4Tb extra virgin olive oil

Sea Salt & Fresh ground pepper