2 whole chicken breasts (skinned, boned, split)
2/3 c. bread crumbs
1/2 c. chopped macadamia nuts
1 egg
1/4 c. butter
2 tbsp. olive or corn oil
1/2 can chicken broth
1/4 c. orange juice

Pound chicken breasts to flatten. Combine nuts and bread crumbs. Dip chicken in egg, then in crumb mixture. Brown in oil and butter. Cook over low heat 7- 10 minutes. Remove chicken. Keep warm.

Pour broth and juice in skillet. Heat until boiling. Cook down until reduced by one-third.

Blend in remaining butter (1 tablespoon) at a time until sauce thickens. Pour over chicken.

Serve with radicchio leaves and orange slices or sections.

Four servings.