Macadamia Crusted Chicken Medallions Recipe

Macadamia Crusted Chicken Medallions

Recipe provided by Erica Miller

• Difficulty: Easy
• Servings: 1
• Total Time: 1 hour 15 minutes
• Preparation Time: 30 minutes
• Cooking Time: 45 minutes

• 1/4 cup roasted and salted macadamia nuts
• 1/2 cup all-purpose flour
• 1 egg
• 1/4 cup milk
• 4 tablespoons Pommery mustard
• 1 tablespoon mayonnaise
• 2 boneless, skinless chicken breasts
• 1 clove garlic, thinly sliced
• 1 large Spanish onion
• 1 roasted red pepper (or 1 jar), julienned
• 1 bunch fresh spinach
• Vegetable oil (for cooking)
• 1 tablespoon butter
• Olive oil (for sauting)

Cooking Instructions:

1. Grind the macadamia nuts finely and mix with flour, salt, and freshly ground black pepper to create the coating. Whisk the egg, milk, and 1 tablespoon mustard for the dip, seasoning with salt and pepper. Blend remaining mustard with mayonnaise, thinning with water for a luscious sauce.
2. Slice each chicken breast horizontally into three thin medallions, pound lightly between plastic wrap, and season. Saut thinly sliced onion in 1 tablespoon olive oil over medium heat for 4-5 minutes until caramelized; set aside.
3. Dredge chicken in flour, dip in egg mixture, then coat in nut-flour blend. Saut 3 minutes per side until golden. Bake on a sheet at 375F (190C) for 3-4 minutes until juices run clear.
4. Discard pan residue, add 1 tablespoon olive oil and garlic; cook until golden. Toss in spinach and red pepper until wilted; season and plate in the center.
5. Melt 1 tablespoon butter in the pan, warm caramelized onions, and layer over vegetables. Arrange golden chicken medallions around the bed of greens. Drizzle with mustard sauce and dive into this tropical-inspired delight!