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Receta Macadamia Crusted Chicken Medallions
by Global Cookbook

Macadamia Crusted Chicken Medallions
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Ingredientes

  • 1/4 c. macadamia nuts roasted, salted
  • 1/2 c. flour Salt to taste Freshly-grnd black pepper to taste
  • 1 x egg
  • 1/4 c. lowfat milk
  • 4 Tbsp. pomery mustard
  • 1 Tbsp. mayonnaise
  • 2 x boneless skinless chicken breasts
  • 1 x garlic clove sliced
  • 1 lrg Spanish onion
  • 1 x roasted red pepper (or possibly 1 jar) julienned
  • 1 bn fresh spinach Vegetable oil as needed
  • 1 Tbsp. butter Extra virgin olive oil as needed

Direcciones

  1. Make Macadamia flour; mix together flour, pulverized nuts and season with salt and fresh black pepper. Make egg dip for chicken breast; mix one egg with lowfat milk and 1 Tbsp. mustard, and season with salt and fresh black pepper. Make mustard sauce; mix remaining mustard and mayonnaise, and thin with water.
  2. Slice the chicken breasts in 3 horizontal slices. Lb. them slightly between plastic wrap or possibly waxed paper, season with salt and pepper. Slice the onion thinly, saute/fry it in 1 Tbsp. extra virgin olive oil for about 4 to 5 min till caramelized. Remove from pan.
  3. Flour chicken pcs and dredge in the egg dip, then flour them again. Saute/fry them for 3 min on each side till golden. Remove from pan to a baking sheet and bake them at 375 degrees for 3 to 4 min, or possibly till juices run clear.
  4. Drain excess oil and breading from the same saute/fry pan, add in 1 Tbsp. extra virgin olive oil and sliced garlic. Stir till golden brown. Add in spinach and red pepper, sauteeing till spinach is wilted. Season with salt and pepper, and transfer to the center of a serving plate.
  5. Add in 1 Tbsp. butter to the pan. When melted, add in the onions and cook briefly. Place on top of the spinach. Remove the chicken from the oven and fan it around the vegetables. Spoon the mustard sauce around it.
  6. This recipe yields 2 servings.