Macadamia Nut Chicken Breasts with Tropical Marmalade
Indulge in the perfect harmony of nutty crunch and tropical sweetness with these Macadamia Nut Chicken Breasts with Tropical Marmalade. This dish features tender chicken breasts coated in a golden crust of finely chopped macadamia nuts and crispy panko breadcrumbs, seared to perfection and finished in the oven for a juicy, flavorful bite. The highlight is the luscious homemade tropical marmalade, made with vibrant pineapple and mango chunks simmered with orange juice, lime juice, and honey for a fresh, citrusy glaze. Ideal for a gourmet weeknight dinner or a special occasion, this recipe brings together the exotic flavors of the tropics with an irresistibly crispy coating. Serve this masterpiece with steamed rice or a light salad to complete your island-inspired feast.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 cup macadamia nuts
- 0.5 cup panko breadcrumbs
- 0.5 cup all-purpose flour
- 2 large eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 3 tablespoons coconut oil or vegetable oil
- 1 cup pineapple chunks
- 1 cup mango chunks
- 0.5 cup orange juice
- 1 tablespoon lime juice
- 2 tablespoons honey
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
Preheat your oven to 375°F (190°C).
Prepare the macadamia coating by finely chopping the macadamia nuts in a food processor or with a knife and mixing them with the panko breadcrumbs in a shallow dish.
Create a dredging station with three separate shallow bowls: one with flour mixed with salt, black pepper, and paprika, one with beaten eggs, and one with the macadamia-panko mixture.
Pound the chicken breasts to an even thickness using a meat mallet, then dredge each chicken breast in the seasoned flour, dip in the beaten egg, and coat thoroughly with the macadamia-panko mixture.
Heat coconut oil in a large oven-safe skillet over medium heat. Sear the coated chicken breasts for 2-3 minutes on each side until golden brown.
Transfer the skillet with the chicken to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
While the chicken is baking, prepare the tropical marmalade. In a small saucepan, combine the pineapple chunks, mango chunks, orange juice, lime juice, and honey. Cook over medium heat for 10-12 minutes, stirring occasionally, until the fruit softens and breaks down.
Mix the cornstarch with water to create a slurry, then stir it into the marmalade mixture. Cook for an additional 2 minutes to thicken, then remove from heat and let cool slightly.
Once the chicken is finished cooking, let it rest for 5 minutes. Serve the chicken breasts topped with warm tropical marmalade and garnish with additional chopped macadamia nuts or fresh herbs, if desired.
Nutrition Facts
Calories |
3300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.5 g | 228% | |
| Saturated Fat | 59.4 g | 297% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 944 mg | 315% | |
| Sodium | 3652 mg | 159% | |
| Total Carbohydrate | 185.5 g | 67% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 93.8 g | ||
| Protein | 249.8 g | 500% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 272 mg | 21% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1173 mg | 25% | |
*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.
