When we were in Hawaii I ate this super good macadamia nut crusted chicken with pesto. When we got back, I decided to put my own spin on the recipe by using coconut and serving it with pineapple salsa. It won rave reviews from Tone so I thought I would share the recipe so you could have your own taste of Hawaii.
Start by coating thinly pounded chicken breasts in flour, followed by beaten egg, and then coat in a mixture of Panko breadcrumbs, crushed macadamia nuts, and shredded coconut.
Place the chicken in a dish sprayed with Pam and bake at 350 for 45 to 60 minutes depending on how much chicken you used. (Make sure the inside of the chicken reaches 165 degrees before you eat it)
Serve with pineapple salsa and enjoy! I make mine with avocado, red onion, cilantro, and lime.
Yum!!
2 comments:
MMMmmm... Looks so yummy! Speaking of yummy, El keeps telling me I need all of your recipes, everything you used to make when we came over! And I do. You're such a good cook... we miss your cooking! Love ya!
Delish! I must try this recipe!
XOXO,
Syndea
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