2/3 c. bread crumbs
1/2 c. coarsely chopped macadamia nuts
1/4 tsp. salt
1 egg, beaten
2 & 2 tbsp. butter
1/2 c. chicken broth
1/2 c. orange juice
2 chicken breasts, boned and split

Flatten chicken slightly with mallet or rolling pin. Combine crumbs, nuts, and salt. Dip chicken pieces in egg, then into crumb mixture. Melt 2 tablespoons butter in frying pan and brown chicken, cooking 5-8 minutes until tender. Remove from pan and keep warm. Pour into pan the broth and orange juice. Add remaining 2 tablespoons butter and heat just until sauce thickens slightly. Serve over the chicken.

NOTE: Great with spinach fettucini and a radecchio salad.