Two years ago, Mark and I were on our way home from our fantastic Hawaii honeymoon. One of the souvenirs we brought home was a Hawaiian cookbook and it gets pulled out much more often during the summer. There’s something about the warm weather that makes me want to relive our time there – even if it’s just through food.
This chicken involves very little prep and is really quick to make. I really loved the crunch of the nuts and the celery and served alongside roasted baby potatoes it was an easy weeknight dinner.
Macadamia Stuffed Chicken Breasts
(from Best of the Best from Hawai’i Cookbook)
2 large boneless, skinless chicken breasts
2 T. coarsely chopped macadamia nuts
1 T. finely chopped celery
1 t. finely chopped onion
1 T. soft butter
Salt & Pepper
1 egg, slightly beaten
2 T. flour, seasoned with salt and pepper
2 T. butter
Mix nuts, celery, onion, 1 T. butter and salt and pepper to taste. Cut pockets into chicken breasts and stuff each with half of the nut mixture.
Dip into egg and then flour. Fry until brown and cooked through in a medium hot skillet.