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Macadamia Chicken with Guava Lime Sauce
Makes 6 servings

Prep Time: 15 min.
Cooking Time: 8 min.


  • Guava Lime Sauce
    • 3/4 - cup guava puree (mainland substitution � mango puree)
    • 1/4 - cup dry white wine
    • Juice from 1 lime
    • 3/4 - cup heavy cream
    • 1 - cup cold butter, cut into small pieces
    • salt (to taste)
    • freshly ground pepper (to taste)
  • Macadamia Breaded Chicken
    • 2-1/2 - cup all-purpose flour
    • 2 - cup water
    • 2 - cup bread crumbs
    • 1/2 - cup finely chopped Mauna Loa macadamias
    • 6 - boneless half chicken breasts, skin removed
    • salt (to taste)
    • freshly ground pepper (to taste)
    • 1/4 - cup macadamia oil or vegetable oil


Guava Lime Sauce

  1. In a medium saucepan on medium heat, add the guava puree, white wine and lime juice. Whisk together.
  2. Simmer until reduced by half, you want to stir often. Then, add the cream and reduce by half again. Reduce the heat to low and, whisking constantly, add the butter a little at a time.
  3. As soon as all the butter is incorporated, remove from heat and season with the salt and pepper.
  4. Strain through a fine sieve. Serve warm.

Macadamia Breaded Chicken

  1. In a shallow dish, place 1/2 cup of the flour.
  2. In a second shallow dish, blend the remaining 2 cups of flour and the water until smooth.
  3. In a third shallow dish, mix the bread crumbs and the macadamias.
  4. Season the chicken breasts with salt and pepper. Lightly dust with flour, dip the breasts into the batter, and then into the bread crumb mixture, coating thoroughly. Cover and chill until ready to cook.
  5. In a large heavy skillet, heat the oil over medium-high heat. Saut� chicken breasts for about 4 minutes on each side or until golden brown and crispy on both sides.
  6. Ladle the sauce onto the serving plate and place the hot chicken breasts on top.

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