Recipe of the Month
Macadamia Nut Crusted Chicken with Tropical Salsa
 

Give chicken a totally tropical taste!
• Ingredients and quantities:

2/3 C         Prepared honey mustard

1 1/2 Tsp   Fresh lemon juice

3/4 C         Chopped macadamia nuts

2 tbsp        Dry bread crumbs

1 tbsp        Butter, melted

6               Boneless, skinless chicken breasts,

                 seasoned with salt and pepper  (6 oz each)

Coconut (toasted) to taste (if desired)

 

Tropical Salsa

1/2 Jar       La Victoriaź Thick 'N Chunky

                 Salsa Verde

1/2 C         Chopped Fresh Mango

1/2 C         Chopped Kiwi

2               Garlic cloves, finely minced

2 tbsp        Chopped fresh cilantro

2 tbsp        Squeezed orange juice

 

 
• To prepare:

Preheat oven to 375°F.  In bowl, combine mustard and lemon juice. Brush mixture over both sides of chicken and place chicken in shallow baking pan. Combine nuts, bread crumbs, and melted butter in a bowl; blend well. Press nut mixture on top of the chicken fillets. Place chicken on a greased cookie sheet(s).  Bake for 25 to 35 minutes for small batch or 1 hour to 1 1/2 hours for large batch or until chicken is cooked through. Evenly divide the salsa over chicken; top with toasted coconut.  Serve immediately.

 

Nutrition Information per serving:  410 calories; 29 g protein; 26 g carbohydrate; 2 g fiber; 21 g fat; 4 g saturated fat; 0 mg trans fat; 80 mg cholesterol; 570 mg sodium
• Time of Cooking:

 Approximately 2 hours
• Style: Entree / Chicken