Macadamia Nut Chicken Breasts with Banana Chutney
Elevate your dinner table with this bold and tropical Macadamia Nut Chicken Breasts with Banana Chutney recipe, a delightful fusion of crunchy textures and exotic flavors. Juicy, oven-baked chicken breasts are coated in a golden crust of finely chopped macadamia nuts and panko breadcrumbs, delivering a perfectly crisp bite. Paired with a vibrant homemade banana chutney, this dish brings a sweet-and-savory medley of ripe bananas, tangy apple cider vinegar, warm spices like curry powder and cinnamon, and a touch of brown sugar. Perfect for impressing at dinner parties or indulging in a restaurant-quality meal at home, this recipe comes together in under an hour and serves four. Whether you're looking for a unique chicken recipe or a flavor-packed dish with tropical inspiration, this one promises to be a crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts, boneless and skinless
- 1 cup Macadamia nuts, finely chopped
- 0.5 cup Panko breadcrumbs
- 0.5 cup All-purpose flour
- 2 pieces Large eggs
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 pieces Bananas, ripe but firm (peeled and diced)
- 0.5 cup Red onion, finely chopped
- 1 teaspoon Fresh ginger, grated
- 0.25 cup Apple cider vinegar
- 3 tablespoons Brown sugar
- 0.25 cup Raisins
- 0.5 teaspoon Curry powder
- 0.25 teaspoon Ground cinnamon
- 0.25 teaspoon Salt for chutney
- 0.5 cup Water
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Set up a breading station: Place flour in the first shallow dish, whisked eggs in the second, and a mixture of chopped macadamia nuts and panko breadcrumbs in the third.
Dredge each chicken breast in flour, shaking off excess. Dip into the egg mixture, then press into the macadamia-panko mixture, ensuring an even coating.
Heat the butter and olive oil in a large oven-safe skillet over medium heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
While the chicken is baking, prepare the banana chutney: In a medium saucepan, combine diced bananas, red onion, grated ginger, apple cider vinegar, brown sugar, raisins, curry powder, ground cinnamon, 1/4 teaspoon salt, and water.
Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and cook for 10-15 minutes, or until the chutney thickens.
Once the chicken is done, remove from the oven and let it rest for 5 minutes.
Serve the macadamia nut chicken breasts with a generous spoonful of warm banana chutney on top or on the side.
Nutrition Facts
Calories |
955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 757 mg | 33% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 30.2 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 106 mg | 8% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1104 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
