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
Combine all the marinade ingredients in a large bowl, and blend well.
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.
Remove chicken from refrigerator, and let drain.
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.
Saute chicken for 6 to 8 minutes, turning once. (
Add a litte more oil if necessary, since macadamia nuts may absorb oil.).
