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    You are in: Home / Recipes / Macadamia Nut Chicken Breasts with Banana Chutney Recipe
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    Macadamia Nut Chicken Breasts with Banana Chutney

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Crabbycakes's Note:

    Wonderful Island-flavored dish.

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    Units: US | Metric

    Fresh Banana Chutney


    1. 1
      First prepare the chutney.
    2. 2
      Peeled and dice the 4 bananas into 1/2-inch cubes.
    3. 3
      Chop enough cilantro to measure 4 tablespoons.
    4. 4
      Juice the 1/2 lime.
    5. 5
      In a small saucepan, melt the 2 tablespoons butter over medium heat.
    6. 6
      Add the crystallized ginger, 1/4 teaspoon cinnamon, and 1/8 teaspoon cardamom and cook 30 seconds.
    7. 7
      Add the cubed bananas, 2 tablespoons maple syrup, and 2 to 3 tablespoons water, lower the heat, and cover the pan.
    8. 8
      Cook until the bananas are tender, stirring frequently, about 3 to 4 minutes.
    9. 9
      Step 3: meanwhile, prepare the chicken breasts.
    10. 10
      Chicken Breasts.
    11. 11
      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. 12
      Place the 3/4 cup macadamia nuts with half the bread crumbs in a food processor or blender and pulse until finely ground.
    13. 13
      In a shallow bowl, combine the ground crumb/nut mixture with the remaining bread crumbs.
    14. 14
      Place the 1/2 cup flour in another shallow bowl.
    15. 15
      Lightly beat the 3 eggs in a third shallow bowl with some salt and pepper.
    16. 16
      Heat a heavy 12-inch nonstick skillet over medium heat.
    17. 17
      Meanwhile, dip a chicken breast into the flour, then into the eggs, then into the nut-crumb mixture; pat the crumbs on to adhere.
    18. 18
      Set the breast on a plate and repeat with remaining chicken.
    19. 19
      When the skillet is hot, add the 2 tablespoons each of oil and butter and heat until the butter is melted.
    20. 20
      Lower the heat and add the chicken breasts in a single layer.
    21. 21
      Cook them until golden and done, about 3 to 4 minutes per side.
    22. 22
      (If the heat is too high, the coating will burn.) Remove to a serving platter.
    23. 23
      finish the chutney and serve.
    24. 24
      Add the juice of the 1/2 lime, salt, and 4 tablespoons chopped cilantro, or to taste, to the chutney.
    25. 25
      Add more sweetener, if necessary.
    26. 26
      Transfer the chutney to a serving bowl.
    27. 27
      Serve with Basmati rice.
    28. 28

    Ratings & Reviews:

    • on March 10, 2008


    • on July 27, 2007


      Macadamia is not widely available in my country so I 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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 24, 2006


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Macadamia Nut Chicken Breasts with Banana Chutney

    Serving Size: 1 (301 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 586.3
    Calories from Fat 270
    Total Fat 30.0 g
    Saturated Fat 8.9 g
    Cholesterol 194.5 mg
    Sodium 267.1 mg
    Total Carbohydrate 46.0 g
    Dietary Fiber 4.9 g
    Sugars 16.9 g
    Protein 35.7 g

    The following items or measurements are not included:

    crystallized ginger

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