Macadamia Nut Chicken Breasts With Tropical Marmalade - cooking recipe

Ingredients

6 chicken breasts, boneless and skinless
chicken marinade (recipe (below)
1 cup finely chopped macadamia nuts
3/4 cup breadcrumbs
1/2 cup all-purpose flour
3 eggs, lightly beaten
2 tablespoons oil
1 tablespoon butter
tropical marmalade (recipe below)
Chicken Marinade
1/2 cup soy sauce
1 1/2 tablespoons brown sugar
1 tablespoon mirin (sweet Japanese rice wine)
1 tablespoon olive oil
1 teaspoon fresh garlic, minced
1 teaspoon fresh ginger, minced
Tropical Marmalade
2 cups diced pineapple
3 cups diced papayas
1/2 cup gooseberry (optional)
6 tablespoons granulated sugar (or to taste)
1/8 teaspoon prepared horseradish (optional)
1/8 teaspoon chopped of fresh mint (optional) or 1/8 teaspoon spearmint (optional)

Preparation

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.).
Serve with Tropical Marmalade.