Crunchy Macadamia Nut Chicken over Tropical Fruit Paella

• Tropical Fruit Paella
• jasmine rice↗1 cup
• olive oil↗1⁄4 cup

  divided

• onion↗1

  diced

• lemongrass1

  stalk pounded

• kosher salt↗1 teaspoon
• chicken stock↗2 cups
• ginger↗2 tablespoons

  peeled and chopped

• garlic↗1 tablespoon

  chopped

• large red bell pepper↗1

  seeded and diced

• green onions↗2 tablespoons

  chopped, white parts only

• water chestnut1⁄2 cup

  chopped

• small pineapple↗1⁄2

  peeled and diced (you could use canned and then dice)

• mango↗1

  pitted, peeled and diced

• papaya↗1

  seeded, peeled and diced

• Pineapple Chutney Dipping Sauce↗
• cup mango chutney1
• cup pineapple, diced (again, you could use canned and then dice)↗1⁄2
• cup mayonnaise (I use Hellmans)↗1⁄2
• Chicken↗
• cup quick-cooking rolled oats↗1
• cup macadamia nuts↗3⁄4
• tablespoons flour↗2
• teaspoon dried thyme↗1
• tablespoons grated parmesan cheese2
• salt & freshly ground black pepper, to taste
• boneless skinless chicken breast halves (about 6 oz each)↗4
• cup unsalted butter, melted (depending on the size of your chicken breasts, you may need more. This amount was enough for us)↗1⁄2
• cup canola oil↗1⁄4

Step-by-step instructions

1. 1

   Put the rice in a sieve and rinse under cold running water until the water runs clear. Drain well. In a saucepan, heat 2 Tablespoons of the olive oil over medium heat. Add onion and sautee for about 3 minutes, until soft. Add the rice, lemongrass and salt and stir well. Add the stock, stir, cover and cook for 12 to 14 minutes over medium heat until the rice is tender and the liquid is absorbed. Remove and discard the lemongrass.

2. 2

   Meanwhile, in a skillet, heat the remaining 2 Tablespoons of oil over medium-high heat. Add the ginger and garlic and sautee for 4 to 5 minutes. Add the bell pepper, green onion, water chestnuts, and all the fruits and saute lightly for about 2 minutes, until heated through. Add this mixture to the rice and toss to combine. Keep warm until serving time.

3. 3

   Combine all of the ingredients in a bowl and mix well. Set aside.

4. 4

   Put the rolled oats in a food processor and pulse until finely chopped. Transfer to a bowl. Put the macadamia nuts in the food processor and pulse until finely chopped but not stuck together. Add the nuts to the oatmeal and mix well. Add the flour, thyme and Parmesan cheese and mix well again. Season with salt and pepper, to taste.

5. 5

   Dip the chicken breasts into the melted butter. Dredge the breasts in the oats mixture until they are well coated.

6. 6

   In a large skillet, heat the canola oil over medium-high heat. Add the chicken breasts skin side down and fry, turning once, for about 4 minutes on each side, until crispy and brown and cooked through. Transfer to paper towels to drain.

7. 7

   Put a spoonful of the paella in the center of each plate and top with a chicken breast. Serve with the dipping sauce alongside.