Macadamia Chicken Over Tropical Fruit Paella

Pineapple Chutney Dipping Sauce

• 6 oz mango chutney
• 4 oz fresh pineapple, cut into pieces
• 4 oz mayonnaise

Tropical Fruit Paella

• 8 oz jasmine rice
• 1 piece fresh lemongrass, cut into pieces (1 in.)
• 28 oz chicken stock
• 3 - 6 garlic cloves, to taste
• 1 oz fresh ginger, peeled and cut into pieces
• 2 oz extra virgin olive oil
• 4 oz yellow onions, cut into pieces
• 1 red pepper, cored and diced
• 1 tsp salt
• 1 mango, pitted, peeled and diced
• 1 papaya (Hawaiian papaya), peeled, deseeded and diced (see Tip)
• 1 oz green onions, thinly sliced
• 2 oz water chestnuts, drained and diced
• 4 oz pineapple, peeled and diced

Crunchy Macadamia Chicken

• 1 oz Parmesan cheese
• 3 oz quick cooking oats
• 1 ½ oz macadamia nuts
• 1 oz all-purpose flour
• 1 tsp dried thyme
• ½ tsp salt
• ½ tsp ground black pepper
• 1 ½ - 2 tsp ground paprika, to taste
• 8 oz unsalted butter, cut into pieces
• 2 oz canola oil
• 4 chicken breasts, skinless, boneless (6 oz ea.)