macadamia nut chicken

The original recipe is from Maui's Haliimaile cookbook and but I deleted a few things (like dipping in butter before you fry—yikes, the macadamias are plenty rich enough!) and switched from oats to panko for a crunchier texture.  It also holds up better to the Pineapple/Peach sauce.

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1 package of boneless/skinless chicken thighs
Panko or other bread crumbs
¼ cup macadamia nuts
1 t thyme
Canola oil

Peach/Pineapple Sauce
1/2 a pineapple, cubed (or 1 can of cubed pineapple)
2 peaches, peeled and sliced
Mint leaves, thinly chopped
Juice of a lime (to taste)
Brown sugar (optional) to taste

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Food process the macadamia nuts and then mix together panko, thyme and Parmesan cheese. Dredge in macadamia nut/panko crumbs. Put oil in a pan. Fry until golden brown, turning once. Set on paper towels to drain. While chicken cooks, put peaches and pineapples in a food procesor or blender and blend just until smooth. Pour into a bowl and add mint, lime juice and sugar to taste.

Serve chicken with pineapple peach dipping sauce on the side.

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