Macadamia Nut Chicken Breasts with Banana Chutney |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Wonderful Island-flavored dish. 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 |
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!
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