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.
Scan with your phone to download!
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.
Serving size | (1605.4g) |
---|
Amount per serving | % Daily Value* |
---|---|
Calories | 3300.3 |
Total Fat 177.5g | 0% |
Saturated Fat 59.4g | 0% |
Polyunsaturated Fat 2.0g | |
Cholesterol 944.0mg | 0% |
Sodium 3652.3mg | 0% |
Total Carbohydrate 185.5g | 0% |
Dietary Fiber 19.8g | 0% |
Total Sugars 93.8g | |
Protein 249.8g | 0% |
Vitamin D 82IU | 0% |
Calcium 272.0mg | 0% |
Iron 15.4mg | 0% |
Potassium 1173.0mg | 0% |
Source of Calories