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Chicken w/ Avacado and Macadamia Nut Salsa
Submitted by: Beverley P.
"Yum!! Make this!"
Ingredients
300ml sour cream
1 lemon rind
Tabasco or hot chilli sauce
salt & pepper
1 cup Polenta
500g chicken tenderloins with sinew removed (or breast fillets cut into strips a bit like tenderloins)
1 avocado, finely chopped
1/3 cup macadamia nuts, toasted and chopped (I just chopped normal roasted salted macs)
1/2 small red capsicum (I think Americans call them bell peppers?), finely chopped
1 tablespoon olive oil
oil for frying (about 1 cm deep in large pan)
Directions
1. Place sour cream, lemon rind and a few drops of Tabasco into a bowl. Mix and season with salt and pepper. Remove about half of the mixture and place in a serving bowl.
2. Place polenta on a sheet of greaseproof paper.
3. Dip chicken pieces into the remaining cream mixture then coat with polenta. Refrigerate 30 minutes before cooking.
4. Place avocado, lemon juice, macadamia nuts, oil and capsicum into a bowl and mix. Season with salt and pepper. Set aside.
5. Heat oil. Add a few pieces of chicken at a time and cook for several minutes on each side until golden brown and cooked through. Remove from frying pan and place on a dish in the oven while you cook the rest.
6. Serve the chicken with a good dollop of cream on it and the salsa piled beside it.
Serves 4
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