Macadamia Nut Chicken Breasts with Banana Chutney

Wonderful Island-flavored dish.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 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

• Fresh Banana Chutney

• 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
• 1⁄8 teaspoon cardamom
• 2  tablespoons maple syrup (or brown sugar)
• 1  pinch salt

Directions

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