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
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
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
1Tb Sherry Vinegar
2Tsp finely chopped Shallot
4Tb extra virgin olive oil
Sea Salt & Fresh ground pepper