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Macadamia Nut Chicken Breasts With Banana

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Ingredients

Adjust Servings:
6 boneless skinless chicken breast halves (5 to 6 ounces each)
3/4 cup macadamia nuts
3/4 cup fine dry breadcrumb
1/2 cup all-purpose flour
3 large eggs
salt & freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons butter
4 large firm-ripe bananas
4 tablespoons chopped cilantro
1/2 lime
2 tablespoons unsalted butter
2 - 3 tablespoons chopped crystallized ginger (or pickled sushi ginger, chopped)
1/4 teaspoon cinnamon

Nutritional information

586.3
Calories
270 g
Calories From Fat
30 g
Total Fat
8.9 g
Saturated Fat
194.5 mg
Cholesterol
267.1 mg
Sodium
46.1 g
Carbs
4.9 g
Dietary Fiber
17 g
Sugars
35.7 g
Protein
301g
Serving Size

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Macadamia Nut Chicken Breasts With Banana

Features:
    Cuisine:

    Macadamia is not widely available in my country so used some hazelnuts and it was good. But I think you need the double amount of nuts and breadcrumbs to cover this amount of chicken. I had to make a second batch. However, it was a difficulty that is not important to the taste of the food, so I will give this recipe 5 stars because it introduced me a whole new way of cooking with bananas that I never thought possible. Very tasty chutney and extremely easy to make too.

    • 60 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Macadamia Nut Chicken Breasts with Banana Chutney, Wonderful Island-flavored dish , Macadamia is not widely available in my country so used some hazelnuts and it was good But I think you need the double amount of nuts and breadcrumbs to cover this amount of chicken I had to make a second batch However, it was a difficulty that is not important to the taste of the food, so I will give this recipe 5 stars because it introduced me a whole new way of cooking with bananas that I never thought possible Very tasty chutney and extremely easy to make too , This is a great dish and the chutney is awesome I did cut the cilantro down a bit because of personal preference Good dish, thanks


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    Steps

    1
    Done

    First Prepare the Chutney.

    2
    Done

    Peeled and Dice the 4 Bananas Into 1/2-Inch Cubes.

    3
    Done

    Chop Enough Cilantro to Measure 4 Tablespoons.

    4
    Done

    Juice the 1/2 Lime.

    5
    Done

    in a Small Saucepan, Melt the 2 Tablespoons Butter Over Medium Heat.

    6
    Done

    Add the Crystallized Ginger, 1/4 Teaspoon Cinnamon, and 1/8 Teaspoon Cardamom and Cook 30 Seconds.

    7
    Done

    Add the Cubed Bananas, 2 Tablespoons Maple Syrup, and 2 to 3 Tablespoons Water, Lower the Heat, and Cover the Pan.

    8
    Done

    Cook Until the Bananas Are Tender, Stirring Frequently, About 3 to 4 Minutes.

    9
    Done

    Step 3: Meanwhile, Prepare the Chicken Breasts.

    10
    Done

    Chicken Breasts.

    11
    Done

    Place the 6 Chicken Breasts in a Single Layer Between 2 Pieces of Plastic Wrap and Pound Lightly With a Rolling Pin Until They Are Somewhat Evened Out and Flattened.

    12
    Done

    Place the 3/4 Cup Macadamia Nuts With Half the Bread Crumbs in a Food Processor or Blender and Pulse Until Finely Ground.

    13
    Done

    in a Shallow Bowl, Combine the Ground Crumb/Nut Mixture With the Remaining Bread Crumbs.

    14
    Done

    Place the 1/2 Cup Flour in Another Shallow Bowl.

    15
    Done

    Lightly Beat the 3 Eggs in a Third Shallow Bowl With Some Salt and Pepper.

    Avatar Of John Gonzalez

    John Gonzalez

    Mexican cuisine expert infusing his dishes with authentic and bold flavors.

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