Macadamia Nut Chicken Breasts With Banana Chutney

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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!