For those of you who follow my blog, you've probably noticed I have been using macadamia nuts in my recipes lately. I've also been using a lot of mangoes. About a week ago my husband and I decided we really needed to work on our baking. We didn't want Sophie's friends to tell her our cookies sucked. We've made a few batches of chocolate chip cookies (sucessfully, might I add!), but we also bought ingredients to make White Chocolate Macadamia Nut cookies. My husband banned me from making cookies until we get back from our beach vacation in Cabo, so I decided to use the nuts in my cooking. As for the mangoes, the store I shop at has had them for $1.00 each. I a huge sucker for tropical fruit, like pineapples and mangoes so I have been loading upon them when they go on sale.
Baked Panko Macadamia Nut Chicken Fingers
4 chicken breasts
2 eggs
1 ½ cups panko bread crumbs
½ cup flour
¼ cup crushed macadamia nuts
½ teaspoon salt
¼ teaspoon cayenne pepper
A few sprays of non stick cooking spray.
Preheat oven to 425 degrees. Pound chicken breast to ¼ inch thickness. Cut each chicken breast in to four strips. Whisk two eggs together in a bowl. In a separate bowl mix together panko, flour, macadamia nuts, salt and cayenne pepper.
Dip chicken in egg batter, then coat chicken in panko mixture and place on a lightly greased baking sheet and spray each strip with a little cooking spray.
Bake chicken at 425 for 12- 15minutes, until cooked through with light golden exterior.
Mango Honey Mustard Dipping Sauce
½ cup diced mango
¼ cup course ground mustard
3 tbsp honey
1 tbsp canola or vegetable oil
Process all ingredients in a blender until smooth.
Serves 4. Approx 316 calories and 8.5 grams of fat.
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