Macadamia Nut Chicken with Apricot Sauce

Here is a tip to create crispy chicken without frying – bake it on a cooling rack!  WHAT?!  When you bake breaded chicken (or fish), the bottom never gets crispy until you are constantly turning the meat during the baking process.  To avoid turning and frying, place an oven safe cooling rack on a baking sheet.  Coat with cooking spray and bake.  The space between the cooling rack and baking sheet will allow air to get under the chicken and crisp the bottom without turning!

Macadamia Nut Chicken with Apricot Sauce
Serves 4

1/2 cup unsalted macadamia nuts

2/3 cup breadcrumbs

salt and pepper

2 large eggs

4 boneless skinless chicken breast halves

1/4 cup olive oil

1 tablespoon apricot jam

3/4 cup orange juice

2 teaspoons lemon juice

Preheat oven to 400 degrees.  Place an oven safe cooking rack onto a baking sheet.  Spray cooling rack with cooking spray.  Set aside.

Pulse nuts in a food processor until finely chopped. In a shallow dish, combine nuts with bread crumbs; season with salt and pepper. Lightly whisk eggs and pour into another shallow dish.

Dip chicken into egg mixture then dredge through the bread crumb mixture. Place chicken onto the cooling rack.  Bake for 20 minutes or until the internal temperature reaches 170 degrees. 

In a small sauce pan, combine the jam, orange juice and lemon juice.  Cook over medium-high heat, whisking constantly, until sauce thickens, 3-5 minutes.