Hawaiian Chicken
4 boneless, skinless chicken breast halves
1/4 cup soy sauce
2/3 cup dry sherry 1 cup unsweetened pineapple juice 2
tablespoons red wine vinegar 3 tablespoons 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.
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