Sunday, December 27, 2009

Macadamia-Crusted Chicken Breasts with Key Lime Butter Sauce

Contributed by: Kristen White

Ingredients
4 boneless, skinless chicken breasts
3 Tbsp butter, melted
1/3 cup breadcrumbs
1/3 cup macadamia nuts
3 Tbsp Key lime zest

Sauce
1 Tbsp butter
1 shallot, minced
1/3 cup fresh Key lime juice (10-12 key limes)
1/4 cup white wine
3 Tbsp butter, cut in pieces
Salt and white pepper, to taste
Key lime slices and zest for garnish (optional)

Directions
Preheat oven to 400 degrees.

Chicken
In large shallow baking dish, dip chicken breasts in melted butter and coat well.
Combine crumbs, nuts, and zest in food processor until nuts are finely chopped.
Coat chicken breasts well with crumb mixture, pressing crumbs to adhere.
Bake for 20-25 minutes, until chicken is firm and cooked through.

Sauce
Melt butter in skillet over medium heat.
Add shallot and cook for 1 minute, until soft.
Add lime juice and white wine to pan and cook for 2 minutes.
Strain sauce through fine sieve and return strained sauce to pan over low heat.
Add butter pieces one at a time, stirring gently, until melted.
Season with salt and white pepper to taste.
Serve chicken breasts surrounded by sauce.
Grate lime zest over chicken, and garnish with lime slices (optional).

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