Macadamia Nut Chicken Breasts with Banana Chutney Recipe

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Macadamia Nut Chicken Breasts with Banana Chutney
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Ingredients
17
Count
Nutrition
478
Calories
Total time
40
Minutes
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Ingredients:

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!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 477.95 Kcal (2001 kJ)
Calories from fat 258.19 Kcal
% Daily Value*
Total Fat 28.69g 44%
Cholesterol 130.08mg 43%
Sodium 203.41mg 8%
Potassium 535.74mg 11%
Total Carbs 46.76g 16%
Sugars 16.96g 68%
Dietary Fiber 5.08g 20%
Protein 12.96g 26%
Vitamin C 10mg 17%
Vitamin A 0.1mg 3%
Iron 1.6mg 9%
Calcium 57.8mg 6%
Amount Per 100 g
Calories 204.66 Kcal (857 kJ)
Calories from fat 110.56 Kcal
% Daily Value*
Total Fat 12.28g 44%
Cholesterol 55.7mg 43%
Sodium 87.1mg 8%
Potassium 229.41mg 11%
Total Carbs 20.02g 16%
Sugars 7.26g 68%
Dietary Fiber 2.17g 20%
Protein 5.55g 26%
Vitamin C 4.3mg 17%
Iron 0.7mg 9%
Calcium 24.8mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.1
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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