Macadamia Nuts? Here's an idea!

I bought some macadamia nuts the other day. Other than just eat them, how do you use them? You know I have this awesome new food processor....it's got a 1.5 HP motor! Almost as big as the engine in my MINI Cooper. It's a Robo-Coup, made in France. Any way... I had some very nice large chicken breasts that needed a cooking method that didn't turn them into chicken jerky. WHY NOT USE THE NUTS AS A COATING? HERE WE GO! Take about a cup of nuts. Now macadamia nuts are FULL of oil and sweet, so don't add any. Put them in the processor (small bowl) with pepper spice, salt, one garlic clove, a table spoon of flour. I actually wanted a meal-like consistency but because of all the oil in the nuts (and the power of my processor), it turned into a paste. Hmmmm, now what? USE IT of course! Put this paste into a bowl and added a bit more flour and mixed by hand. This was more like a meal but still quite paste-y. Ok, I'd marinated the breasts earlier in the day in a ziplock bag with sesame oil, balsamic vinegar, pepper, salt....basically a vinegrette. Took the breasts out and packed them with the paste. As I coated the breasts my trusty cast iron skillet warmed on the stove with olive oil and butter. I also pre heated the oven to 350 degrees. When the pan was hot enough I laid the breasts in the pan to sear, turning when the coating was brown. When the second side was browned nicely I added a cup of white wine and the marinade and put the pan in the oven to finish. Bake until breasts are about 130 degrees, take out the pan and put the breasts on a plate and cover with foil. The breasts will continue to cook. Don't worry. Heat what's left in the pan to a hot boil and add sliced mushrooms. Reduce the sauce and add a 1/4 cup of cream if you want. It's really not necessary though. Since its spring and asparagus is here....I added some to the sauce. Conyinue to cook until done. While this is cooking, cook some pasta. Now I use my own, previously home made pasta but you can use store bought. Seriously.....make your own. It's sooooo much better! (see earlier posts) I used a mix of spinach and basil pasta. Very pretty. Plate the chicken breast and pasta and spoon the sauce over both. Add grated parm if you'd like and add a pretty green salad. The chicken breasts and pasta was more than enough for just the two of us. We'll use the leftovers for dinner again tonight. More than enough! The breasts were sooooo moist and tender. Definitely NOT chicken jerky! The coating actually tasted a bit sweet but spicy at the same time. The coating was crisp but the chicken....oh my! I lost count of how many times Wayne said how good it was. (Big Smiles from me) No pics....sorry. We were hungry after a long day working in the yard. We just dug in!