Macadamia Nut Crusted Chicken with Hawaiian Potato Skins

This was a really exciting meal inspired by my roommate Rachel. It came up that our roommate Luke had never had potato skins (gasp!), something I hoped to rectify. I had some pineapple leftover from my Hawaiian burgers, so we decided to try Hawaiian potato skins. I thought macadamia nut crusted chicken breasts would be a nice pair- and countered with the sweetness and heat of the chutney, it was the perfect combo.

Macadamia Nut Crusted Chicken with Pineapple Mango Chutney
Chicken
2 pounds chicken breasts
1 cup macadamia nuts
1 cup unseasoned breadcrumbs
2 tablespoons fresh chopped cilantro
Salt and pepper to taste
3/4 cup flour
4 tablespoons butter
4 tablespoons olive oil
2 eggs, lightly beaten
Chutney
3/4 cup fresh pineapple, diced
1 mango, peeled, pitted and diced
1 jalapeno, halved seeded and diced
1/4 cup red onion, diced
1/4 cup rum
3 tablespoons honey
2 tablespoons sugar
1/4 cup fresh chopped cilantro
1 teaspoon cumin
Salt and pepper to taste

Pound chicken breasts between plastic wrap until about 3/4 inch thick. Cut into thick strips. Place macadamia nuts in a food processor and pulse until chopped. Combine with breadcrumbs, cilantro and salt and pepper in a shallow dish. Place flour in a shallow dish as well.

Preheat a large skillet on medium heat and melt 2 tablespoons butter and 2 tablespoons olive oil. Dredge chicken in flour, then in egg and finally in macadamia nut mixture and place in skillet, fitting 4-5 strips in the skillet. Cook about 4-5 minutes on each side and remove. Repeat with remaining chicken strips.

Combine first 5 ingredients in a saucepan on medium heat and cook about 8 to 10 minutes. Add remaining ingredients and cook additional 5 minutes. Remove from heat and serve with chicken.


Hawaiian Potato Skins
6 medium-sized baking potatoes
1/4 pound Canadian bacon
1 1/2 cup Mexican blend cheese
1 cup fresh pineapple, chopped
1/4 cup cilantro
Sour cream, for serving

Preheat oven to 400 degrees. Rinse potatoes and stab with a fork a few times each. Wrap in foil and cook 1 hour. While potatoes cook, heat a small skillet on medium heat. Cut Canadian bacon into small pieces and crisp in skillet, 10 to 15 minutes. Combine bacon and cheese in a bowl and set aside. When potatoes are done, cut in half lengthwise and scoop out most of the potatoes. Reserve for another use. Stuff each potato skin with some of the bacon/cheese mixture and top with pineapple and cilantro. Place back in oven and cook additional 10 minutes. Serve with sour cream on the side.