Hawaiian Chicken
 
4   boneless, skinless chicken breast halves
1/4 cup  soy sauce
1/3 cup  dry sherry
1 cup  unsweetened pineapple juice
2 Tbsp  red wine vinegar
3 Tbsp  granulated sugar
1 clove  garlic, minced
1 cup  crushed macadamia nuts
1 can  (15 1/4 ounces) tropical fruit salad (reserve juice)
  tropical sauce: recipe follows
 
in large resealable plastic bag, mix together soy sauce, sherry, pineapple 
juice, vinegar, sugar and garlic. flatten chicken breasts to 1/4-inch 
thickness, place in pineapple mixture and marinate in refrigerator for 20 
minutes. remove chicken and discard marinade. roll chicken in crushed 
macadamia nuts and place in baking pan lightly sprayed with nonstick 
cooking spray. bake in 350 f. oven for about 20 minutes or until fork can 
be inserted in chicken with ease. pour tropical fruit salad over chicken 
and top with tropical sauce. 
 
makes 4 servings. 
 
tropical sauce: with small amount of juice from tropical fruit salad, mix 
1 tablespoon cornstarch and stir until smooth. add remaining fruit salad 
juice; stir in 1 tablespoon dry sherry and 1/2 teaspoon grated ginger 
root. place in small saucepan over low heat and cook about 2 minutes, 
stirring. remove from heat and add 1 teaspoon grated lemon rind. 
 
 
-- 
(ID: 7787) Mirror: rec.food.recipes: Sat, May 8, 2004


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