MACADAMIA AND COCONUT CHICKEN WITH PINEAPPLE RELISH – February 1 – National Macadamia Nut Month

Serves 4

[ingredients title=”Ingredients”]

• 2 large or 4 small chicken breasts
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup Macadamia nuts
• ½ cup unsweetened coconut flakes
• Cooking spray
• ¼ cup mayonnaise
• 1 teaspoon mustard
• 2 cups pineapple relish, recipe found here

[/ingredients]

[directions title=”Instructions”]

1. Preheat oven to 400 degrees Fahrenheit.
2. If using large chicken breasts butterfly cut them into 4 breasts.  Sprinkle the salt and black pepper on the chicken.
3. Using a food processor pulse the Macadamia nuts and coconut flakes until the Macadamia nuts are about the size of the coconut flakes.  Place the mixture on a plate.
4. In a small bowl mix the mayonnaise and mustard.  Brush the mayonnaise mixture on all sides of the chicken and dip in the nut mixture.  Place on the cookie sheet.
5. Bake for 30 minutes, turning the chicken halfway through.  Make sure the chicken is cooked through.
6. Serve with the pineapple relish.

[/directions]

#recipe, #NationalFoodOfTheDay, #MainCourseOfTheDay, #MacadamiaAndCoconutChickenWithPineappleRelish, #NationalMacadamiaNutMonth

[box style=”rounded”]February is National Grapefruit Month.  Ingredients for Tomorrow’s recipe are listed below:

• 3 pounds chicken wings
• Juice of 1 grapefruit
• 2 garlic cloves, minced
• 1 tablespoon honey
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon oregano
• 2 tablespoons olive oil
• Aluminum foil
• Cooking spray

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