Recipe - Macadamia Crusted Chicken Medallions

One fourth cup Macadamia nuts; (roasted and
salted)
One half cup Flour
1 Egg
One fourth cup Milk
4 tablespoon Pomery mustard
1 tablespoon Mayonnaise
2 Boneless; skinless chicken
; breasts
1 Clove garlic; cut or sliced up
1 lg Spanish onion
1 Roasted red pepper; (or 1
jar),
; julienned
1 bn Fresh spinach
Vegetable oil
1 tablespoon Butter
Olive oil

Make Macadamia flour: mix together flour, pulverized nuts and season with
salt and fresh black pepper. Make egg dip for chicken breast: mix one egg
with milk and 1 tablespoon mustard, and season with salt and fresh black
pepper. Make mustard sauce: mix remaining mustard and mayonnaise, and thin
with water.

Slice the chicken breasts in 3 horizontal slices. Pound them slightly
between plastic wrap or waxed paper, season with salt and pepper.

Slice the onion thinly, saute it in 1 tablespoon olive oil for about 4 to 5
minutes until caramelized. Remove from pan.

Flour chicken pieces and dredge in the egg dip, then flour them again.
Saute them for 3 minutes on each side until golden brown.

Remove from pan to a baking sheet and bake them at 375 degrees for 3 to 4
minutes, or until juices run clear. Drain excess oil and breading from the
same saute pan, add 1 tablespoon olive oil and cut or sliced up garlic. Stir until
golden. Add spinach and red pepper, sauteeing until spinach is wilted.
Season with salt and pepper, and transfer to the center of a serving plate.
Add 1 tablespoon butter to the pan. When melted, add the onions and cook
briefly.

Place on top of the spinach. Remove the chicken from the oven and fan it
around the vegetables. Spoon the mustard sauce around it.

Yield: 1 serving

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9274

Converted by MM_Buster v2.0l.