MacNut Crusted Chicken with Vanilla Lilikoi Beurre Blanc Sauce

This recipe is absolutely irresistible—a delightful twist on your usual chicken dish that elevates dinnertime! With its simplicity and elegance, it’s the perfect way to impress your family or guests without spending hours in the kitchen. By using our Vanilla Lilikoi Dressing as the base for the beurre blanc sauce, this shortcut saves you both time and ingredients while delivering incredible flavor. The rich crunch of the macadamia nut crust pairs beautifully with the tangy sweetness of the lilikoi beurre blanc drizzle, creating a harmony of flavors that’s both sophisticated and comforting. This is bound to become a go-to favorite in your meal rotation, bringing a touch of gourmet flair to your table every time!

Prep Time: 10-15 mins

Cook Time: 20 mins

Serves: 2          

Ingredients:

• 1 cup macadamia nuts
• 1/2 cup panko breadcrumbs
•  2 boneless, skinless chicken thighs
•  2 eggs
• 1/2 cup all-purpose flour
• 1/2 cup Vanilla Lilikoi Dressing
• 1/4 cup heavy whipping cream
• Olive oil (for frying)
• Parsley (for garnish)
• 1 teaspoon salt

Instructions: 

1. Preheat your oven to 350°F (175°C).
    
2. Chop the macadamia nuts into small pieces and set aside.
    
3. Prepare three separate bowls:
      - In the first bowl, place the flour. 
      - In the second bowl, whisk together the eggs and the remaining 1/2 teaspoon of salt.
      - In the third bowl, mix the chopped macadamia nuts, panko breadcrumbs, and 1/2 teaspoon of salt.
    
4. Heat a medium-sized skillet over medium-high heat and add olive oil.
    
5. Coat each chicken thigh as follows:
      - First, dredge it in the flour.
      - Next, dip it in the egg mixture.
      - Finally, coat it with the macadamia nut and panko mixture, pressing firmly to ensure it sticks well.
    
6. Once coated, place the chicken thighs in the skillet and cook for about 2 minutes on each side or until golden brown.
    
7. Transfer the cooked chicken to a baking sheet and place it in the oven. Bake for about 20 minutes or until the chicken is cooked through.
    
8. While the chicken is baking, prepare the Lilikoi beurre blanc sauce:
   
   - In a saucepan over medium-low heat, combine the Lilikoi dressing and heavy whipping cream. Whisk frequently to prevent it from burning.
   - The sauce should reduce slightly After about 8-10 minutes. Remove it from heat.
    
9. Once the chicken has finished cooking, remove it from the oven.
    

To Serve:

1. On each serving plate, create a bed of jasmine rice.
2. Place the mac nut-crusted chicken on top of the rice.
3. Drizzle some of the Lilikoi beurre blanc sauce over the chicken.
4. Garnish with parsley and enjoy!