Ingredients:
4 boneless skinless chicken breast halves
2/3 cup macadamia nuts, finely chopped
1/2 cup panko
1/3 cup all-purpose flour
1 eggs, lightly beaten
1 tablespoon oil
1 tablespoon butter
1/2 cup chicken broth
1/2 cup orange juice
1/4 cup Frangelico or 1/4 cup hazelnut syrup
1 (11 ounce) cans mandarin oranges, drained and reserve juice
2 tablespoons butter
Directions:
Combine nuts and panko bread crumbs.
Dredge chicken in flour, dip in beaten egg, coat with nut mixture and chill for 1/2 hour.
In a heavy skillet, heat oil and butter and saute chicken over medium heat for 10-12 minutes turning once.
Remove from skillet and keep warm.
Pour chicken broth, orange juice, frangelico, and reserved mandarin juice into pan and heat until boiling.
Cook until sauce is reduced by 1/3. Blend in the butter, 1 tablespoons at a time, until sauce thickens.
Add mandarin oranges and heat through, 2-3 minutes.
Pour over chicken and serve.
Servings: 4
Time preparation: 15 min.
Time total: 60 min.