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!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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).

Step 7

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.

Step 8

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.

Step 9

Once the chicken is done, remove from the oven and let it rest for 5 minutes.

Step 10

Serve the macadamia nut chicken breasts with a generous spoonful of warm banana chutney on top or on the side.

Nutrition Facts

Serving size	(1787.1g)

Amount per serving	% Daily Value*
Calories	3676.4

Total Fat 194.7g	0%
Saturated Fat 43.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1025.6mg	0%
Sodium 2938.1mg	0%
Total Carbohydrate 237.8g	0%
Dietary Fiber 25.9g	0%
Total Sugars 106.9g
Protein 254.2g	0%

Vitamin D 87.0IU	0%
Calcium 385.0mg	0%
Iron 20.4mg	0%
Potassium 4313.4mg	0%

*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.

Source of Calories

Fat: 47.1%

Protein: 27.3%

Carbs: 25.6%