I am always looking for new chicken recipes; since I use chicken so much, it can get a little boring eating the same old dish. I came across this fun summer recipe and thought I would try it out.

For chicken:

  • 4–8 ounces skinned and boneless chicken breasts
  • 1/4 cup of chopped macadamia nuts
  • 3 cups of Panko
  • 1/4 cup of flour
  • 1/2 cup of milk
  • 3 whole eggs
  • Salt and pepper to taste

For sauce:

  • 2 cups of heavy whipping cream
  • 1/4 cup of soy sauce
  • 2 tablespoons of cornstarch
  • 2 tablespoons of water


  1. Salt and pepper the chicken and set aside.
  2. In mixing bowl, combine milk and eggs and mix well.
  3. In another mixing bowl, combine the chopped nuts and Panko and mix well.
  4. Take the seasoned chicken and lightly flour it. Dip the chicken in the milk and egg mixture, then put into the mixture of Panko and nuts. The chicken should be well coated.
  5. Heat a large size sauté pan with oil. Once the oil is hot, add the chicken and sauté it on both sides until it is golden brown. Transfer the pan into an oven set to 350 degrees F and continue to cook it for 12 minutes or until chicken is done.
  6. For the sauce, place heavy cream and soy sauce in a saucepan and bring it to a boil; turn down to a simmer. In a separate bowl, mix the cornstarch and water and stir into a paste. Add the cornstarch paste into the cream and soy sauce and stir until the mixture thickens.