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Panko and Macadamia Crusted Chicken with Mango Coconut Sauce
Rec_panko

Chicken Ingredients and Instructions
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1/2 cup raw macadamia nuts, finely diced
1 1/2 cups World Classics Trading Company® Panko
2 eggs, beaten
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
6 boneless, skinless chicken breasts

Preheat oven to 375°F.

In a shallow bowl, combine macadamia nuts and panko; set aside. In another shallow bowl, combine eggs, milk, salt and pepper; set aside. In a third shallow bowl, add flour; set aside.

Place each chicken breast between two sheets of waxed paper, and gently pound with a meat mallet or rolling pin to flatten slightly. Dredge each breast in flour, dip in egg mixture, then coat in panko and nuts. Place in a baking dish and bake 20 to 25 minutes, or until fully cooked.

Serve with an Asian-style sauce such as Hoisin or Thai Peanut sauce, or with the Mango Coconut Sauce below.

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Mango Coconut Sauce Ingredients and Instructions
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1-inch section of fresh ginger, peeled and chopped
1 mango, peeled, seeded and chopped
1 tablespoon butter
1/2 red pepper, chopped
1 scallion, sliced
1/2 cup coconut milk
1/2 teaspoon red curry paste

Meanwhile, in a food processor, with metal blade running, drop in ginger pieces and process until fully grated. Turn processor off and add mango and red pepper; pulse until finely diced. In a heavy skillet, over medium heat, melt butter. Add mango pepper mixture, and scallions; sauté 2 to 3 minutes. Add coconut milk, red curry paste, and lime juice; bring to a simmer and cook 4 to 5 minutes more. Season with salt and pepper, if desired.

Makes 6 servings.

Pairing Suggestion: Our Edamame Asian Blend of Steamable Vegetables is a delicious side dish for this amazing recipe.