Macadamia Crusted Chicken with Mango Salsa

Like most people, I started my New Year resolutions on Monday, the 5Th of January. And like most people, I vowed to eat healthier and get more exercise. I'm pleased to say I at least started off on the right foot. After a trip to the gym, I came home and made macadamia crusted chicken with a mango salsa.
While trying to catch up on my blogger reading after a long weekend away, I started following link after link after link and came across this recipe that I knew would become my dinner. I used their main idea, but of course has to adjust everything to what I had on hand and/or what I remembered to buy at the store. The marinade I used was a soy sauce based marinade called Sati Babi I got from my Taste of Home package. But I added the original marinade recipe for you. And I knew I wanted to bake it instead of frying.
I loved this dish and I know I'll be making it again. I did a little prep work before I went to the gym so it didn't take long to all come together once I got home. And the leftovers made a tasty salad for my lunch the next day.
The salsa makes this dish sing. It's fresh and spicy and makes the whole meal pop.

Macadamia Crusted Chicken Tenders
Adapted from RecipeZarr

Marinade
1/2 cup soy sauce
1 1/2 tablespoons brown sugar
1 tablespoon mirin (sweet rice wine)
2 tablespoons olive oil
1 teaspoon minced fresh garlic
1 teaspoon peeled and minced fresh ginger

chicken
6 boneless skinless chicken breast-I used chicken tenders
1 cup macadamia nuts, finely chopped
3/4 cup fine dry breadcrumb (Japanese Panko)
1/2 cup AP flour
3 eggs, lightly beaten

Directions
1Marinade: Combine ingredients.
2Chicken: Marinate chicken for 1 hour, turning occasionally, then drain.
3Combine nuts and bread crumbs.
4Dredge chicken in flour, dip in beaten eggs then coat with nut mixture
5. Bake 400 for 15-20 minutes or till done


Mango Salsa
1 Can crushed Pineapple
2 Mangos, chopped
1 jalapeno pepper, minced
1TBSP fat leaf parsley

Combine all ingredients