Macadamia Chicken with Orange-Ginger Sauce and Coconut Pilaf

Macadamia Chicken with Orange-Ginger Sauce and Coconut Pilaf
Photo by Thomas J. Story

Ingredients

  • 1 cup panko (Japanese bread crumbs) or other fine dried bread crumbs
  • About 2 tbsp. olive oil
  • freshly ground black pepper
  • ½ cup freshly squeezed orange juice* (from about 2 oranges)
  • 1 cup finely chopped roasted, salted macadamia nuts* (about 4 oz.)
  • 1 cup reduced-sodium chicken broth
  • ½ cup freshly squeezed orange juice* (from about 2 oranges)
  • + 25 more ingredients
    • freshly ground black pepper
    • 1 cup panko (Japanese bread crumbs) or other fine dried bread crumbs
    • 1 ½ tablespoons chopped ginger
    • 1 ½ tablespoons chopped ginger
    • 4 boned, skinned chicken breast halves (each 6 to 7 oz.)
    • Coconut Pilaf
    • About 2 tbsp. olive oil
    • 1 cup reduced-sodium chicken broth
    • ½ cup Viognier or other dry white wine
    • About 2 tbsp. butter
    • About 2 tbsp. butter
    • 1 cup chopped shallots
    • 1 cup all-purpose flour
    • Coconut Pilaf
    • 1 cup chopped shallots
    • 1 ½ tablespoons chopped garlic
    • 1 cup coconut milk
    • 1 cup all-purpose flour
    • 1 cup finely chopped roasted, salted macadamia nuts* (about 4 oz.)
    • Kosher salt
    • 1 cup coconut milk
    • ½ cup Viognier or other dry white wine
    • Kosher salt
    • 1 ½ tablespoons chopped garlic
    • 4 boned, skinned chicken breast halves (each 6 to 7 oz.)

1. Preheat oven to 375°. Put flour and coconut milk in separate wide, shallow bowls. In another bowl, mix nuts and panko. Rinse chicken and pat dry. Sprinkle all over with salt and pepper. 2. Put 2 tbsp. butter and 2 tbsp. olive oil in a large frying pan over medium heat. Dredge chicken in flour,...

View full recipe at My Recipes

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