Macadamia Nut Chicken Breasts With Tropical Marmalade

Ingredients

• 0.8 cup breadcrumbs 
• 1.5 tablespoons brown sugar 
• 1 tablespoon butter 
• 6 servings chicken (recipe (below)
• 3  eggs lightly beaten
• 0.5 cup flour all-purpose
• 1 teaspoon ginger fresh minced
• 0.1 teaspoon mint leaves fresh chopped
• 1 teaspoon garlic fresh minced
• 0.5 cup gooseberry 
• 6 tablespoons granulated sugar to taste (or )
• 0.1 teaspoon horseradish prepared
• 1 cup macadamia nuts finely chopped
• 6 servings jam (recipe below)
• 1 tablespoon rice wine sweet ( Japanese rice wine)
• 2 tablespoons cooking oil 
• 1 tablespoon olive oil 
• 3 cups papaya diced
• 2 cups pineapple diced
• 6  chicken breast boneless skinless
• 0.5 cup soya sauce 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Combine all the marinade ingredients in a large bowl, and blend well.
2. Add chicken breasts, and let marinate for 1 hour in the refrigerator, turning occasionally.While chicken is marinating, prepare the Tropical Marmalade by combining in a saucepan all the Tropical Marmalade ingredients (except mint); bring to a boil. Reduce heat to a simmer and let simmer for 1 hour or until the mixture reaches jam consistency. Stir frequently to avoid scorching. Cool. Fold in fresh mint, to taste; set aside.
3. Remove chicken from refrigerator, and let drain.
4. Combine macadamia nuts and bread crumbs in a shallow dish. Dredge chicken breasts in flour, then dip in beaten eggs, and then coat with the macadamia nut mixture.In a heavy skillet, heat oil and butter over medium heat.
5. Saute chicken for 6 to 8 minutes, turning once. (
6. Add a litte more oil if necessary, since macadamia nuts may absorb oil.).
7. Serve with Tropical Marmalade.