Say aloha to some mighty tasty Hawaiian-style chicken cutlets with a crisp macadamia nut crust and served topped with an easy tropical fruit sauce.

Hawaiian Chicken

1/4 cup soy sauce
1/3 cup dry sherry
1 cup unsweetened pineapple juice
2 tablespoons red wine vinegar
3 tablespoons granulated sugar
1 clove garlic, minced

4 boneless, skinless chicken breast halves
1 cup crushed macadamia nuts
1 (15 1/4-ounce) can tropical fruit salad (reserve juice)
Tropical Sauce: recipe follows

1. In large resealable plastic bag, mix together soy sauce, sherry, pineapple juice, vinegar, sugar and garlic.
2. Flatten chicken breasts to 1/4-inch thickness, place in pineapple mixture and marinate in refrigerator for 20 minutes.
3. Remove chicken and discard marinade.
4. Roll chicken in crushed macadamia nuts and place in baking pan lightly sprayed with nonstick cooking spray.
5. Bake in 350°F (175°C) 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 gingerroot. Place in small saucepan over low heat and cook about 2 minutes, stirring. Remove from heat and add 1 teaspoon grated lemon rind.

Recipe provided courtesy of the National Chicken Council. Used with permission.