Macadamia Nut Crusted Chicken

with papaya marmalade and sho yu cream sauce

serves 4

 

4 each Macadamia Nut Crusted

Chicken Breast, (see recipe)

4 TBSP Olive oil

2 lb’s Mashed Potatoes

1 cup Papaya Marmalade, (see recipe)

1 cup Sho Yu Cream Sauce, (see recipe)

2 TBSP Toasted Sesame Seeds

1 ounce Micro Greens, (to garnish)

Preheat oven to 400 degree’s. For four servings divide and heat Olive oil in two separate sauté pans over moderate heat. For one or two orders use only one pan and only half the recipe amount of oil. It is important when sautéing not to overload your pan with too much of a cold product or the cooking medium, ( oil or butter ), will cool and you won’t sear the sautéed item.

When the oil begins to lightly smoke, carefully place prepared chicken in pan. Cook 2-3 minutes each side, occasionally taking a look at the bottom side making sure it isn’t getting too dark. When both sides are golden brown place in the oven for 6-7 minutes.

When the chicken is finished, remove from the oven and place on a cutting board. Cut in half on an angle.

Place a 6-8 ounce portion of prepared mashed potatoes in center of plate. Place a teaspoon of papaya marmalade at 12, 4 and 8 O’Clock around the outer perimeter of your plate. Sprinkle marmalade with toasted sesame seeds. Place a piece of cooked cut chicken atop potatoes and press into potatoes slightly, just enough to hold. Place second half of chicken atop first piece.

Ladle 2 ounce portion of sho yu cream sauce directly over stacked chicken. Garnish top with a micro green of choice. Repeat for each serving.

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