Island-Style Chicken Cordon Bleu w/Macadamia Butter Sauce
This is a nice island twist to the classic chicken cordon bleu. This version incorporates ground macadamia nuts and coconut into the crispy coating and topped with a macadamia nut butter sauce.
- 8 chicken breasts
- salt & pepper
- 8 slices ham
- 8 slices provolone or favorite cheese
- 1 cup flour
- 3 eggs
- 3/4 cup finely ground Macadamia nuts
- 1/2 cup finely grated coconut
- oil for frying
Macadamia butter sauce
- 4 tablespoons butter
- 1 tablespoon macadamia nut butter
- squeeze lemon juice
Flatten chicken breasts and season with salt and pepper. Wrap the ham around the cheese and place in the centre of the chicken breasts. Roll-up, secure ends with toothpicks and freeze overnight.
Mix chopped macadamia nuts and finely shredded coconut in bowl. To cook, dip the frozen rolls first in flour, then beaten egg, then into the ground Macadamia nut/coconut mixture. Fry in a heavy-based pan till cooked and golden brown. Top with sauce.
Macadamia butter sauce
Place the ingredients in a pan over moderate heat and stir until butter is melted. Do not allow to boil.
Top with sauce just before serving!
