Chicken Macadamia Platter with Honey Mustard Dip

This is such a step up from ordinary chicken fingers.

4 boneless skinless chicken breast halves (2 pounds)

¾ cup all-purpose flour

2 large eggs, beaten

1⅔ cups panko breadcrumbs

1 cup macadamia nuts, finely chopped

1½ teaspoons salt, divided

½ teaspoon black pepper

¼ cup vegetable oil, divided

¼ cup butter, divided

Honey Mustard Dip (recipe follows)

Flatten the chicken breast between plastic wrap to ½ inch. Cut each breast into 4 pieces. Rinse the chicken and pat dry. Place the flour in a shallow dish. Place the beaten eggs in another shallow dish. In a third shallow dish mix the breadcrumbs, macadamia nuts, 1 teaspoon salt, and black pepper.

Heat half the oil and half the butter in a large skillet over medium heat. Sprinkle the chicken breast with the remaining ½ teaspoon salt. Roll the chicken pieces in the flour, then in the beaten egg, and then in the breadcrumb mixture. Add the breaded chicken pieces to the hot oil and butter. Sauté the chicken on all sides until brown. Continue to cook for 7 to 9 minutes. Remove the chicken to a platter and keep warm while you continue to cook the remaining pieces in the remaining oil and butter. Serve hot with Honey Mustard Dip.

Makes 10 to 12 servings.