Back when we lived in Las Vegas, we went to this restaurant called Kona Grill and Patti fell in love with this dish called Macadamia Nut Chicken. As she puts it:
Imagine a nutty bite of chicken with a decadent cream sauce cascading off of it with a small dollop of spreadable apricot to add a bit of sunshine.
After years of waiting we finally decided to try to make it ourselves and this is the result.
To make this dish you simply…
It is a busy day so I will have to add more details later.
For now, here is the recipe for Macadamia Nut Chicken. Enjoy.
- 4 Chicken Breasts
- 3.5 ounce box Panko Bread Crumbs
- 1 cup Flour
- ⅓ cup Chopped Macadamia Nuts
- 3 Egg
- 2 cups Heavy Cream
- ¼ cup San-J Tamari Sauce (Reduced Sodium)
- 2 tablespoons water
- 2 tablespoons corn starch
- 3 lbs Potatoes
- ½ stick Butter
- 2 tablespoons Sour Cream
- ¼ cup Heavy Cream
- 4 ounces White Cheddar, shredded (1/2 a block, not pre-shredded)
- White Pepper to taste
- European Apricot Fruit Spread
- Choose 4 chicken breasts that are uniform in size, you don’t want them to cook unevenly. Clean the breasts, removing all fat. Salt and Pepper the chicken to taste; set aside.
- Chop the Macadamia nuts into small pieces, you want them to be uniform in size so they adhere well to the chicken and cook evenly.
- Pre-Heat oven to 350(F).
- Peel and cut up about 3 pounds of potatoes, cover with water, add a little bit of salt and bring to a boil for 9 to 10 minutes or until fork tender.
- While waiting for the potatoes to boil, Start Chicken NOW.
- When the potatoes have finished cooking, drain them and put them back into the pot.
- Add half a stick of butter, 4 ounces shredded white cheddar, 2 tablespoons sour cream and about ¼ cup heavy cream. You will want to add the cream in small portions until you get the right consistency, you don’t make it soupy.
- Add a little bit of white pepper to taste.
- Pour the flour on one plate and mix the breadcrumbs and macadamia nuts on another plate.
- In a bowl, whisk the eggs and milk till combined.
- Heat about an inch of oil in a heavy skillet (cast iron) at medium heat until the oil is 350 degrees. If you don’t have a thermometer, the oil is probably hot enough when flour bubbles when added to the hot oil.
- Take the chicken and put it in the egg wash and cover completely, next dredge it in the flour and then back to the egg wash and then generously dredge in the Panko/Macadamia nut mixture.
- Put the chicken into oil until the breading is lightly browned then flip to brown the other side. You are not cooking the chicken, just setting the crust. Repeat for all 4 breasts. Be careful that you don’t put to much chicken in or you will cool the oil to much. You might need to do them one at a time. You will want to use tongs to flip the breasts.
- Once the breast is lightly browned on both sides, shake off the excess grease, move into another pan; ideally a jelly roll pan as it isn’t too thick. You want the breasts to be a nice golden brown in color.
- Once all four breasts are cooked place them in a preheated oven at 350 degrees for about 15 – 20 minutes.
- Start the Tamari Cream Sauce now.
- Heat the 2 cups of heavy cream in a sauce pan.
- Very slowly, otherwise the milk will curdle, stir in the San-J Tamari Sauce.
- Continue to stir the sauce until you bring it to a slow simmer.
- Thoroughly combine 2 tablespoons water with 2 tablespoons corn starch until it is completely dissolved (no clumps).
- Add the water/corn starch mixture to the cream sauce and continue to stir until it thickens.
- Set aside.
- Take your chicken and put it on a plate with the mashed potatoes on the side.
- Add a little bit of the sauce on top of the chicken (we like it on the mashed potatoes also)
- Finish off the plate with a vegetable of your choice and a dollop of Apricot sauce.