Macadamia-Crusted Chicken Breast with Quandong Glaze

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crusted with crunchy macadamia nuts and finished with a tangy, sweet glaze made from native Australian quandong fruit. This Australian-inspired chicken recipe, ready in about 40 minutes, pairs chicken breasts, macadamia nuts, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Australian cuisine 420 cal/serving

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Ingredients

4 boneless, skinless, about 6 oz each chicken breasts
1 cup, finely chopped macadamia nuts
1/2 cup all-purpose flour
1 large, beaten egg
1/3 cup quandong jam
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 375°F. Season 4 chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Place 1/2 cup all-purpose flour on a plate, dip each breast in beaten 1 large egg, then press into 1 cup finely chopped macadamia nuts to coat completely.
Step 2: Heat 3 tbsp olive oil in a large ovenproof skillet over medium heat. Add the crusted chicken breasts and cook for 3-4 minutes per side until golden brown.
Step 3: Transfer the skillet to the preheated oven and bake for 12-15 minutes until the chicken is cooked through (internal temperature 165°F).
Step 4: Meanwhile, gently warm 1/3 cup quandong jam in a small saucepan over low heat until it becomes a loose glaze.
Step 5: Remove chicken from the oven, brush each breast generously with the warm quandong glaze, and serve immediately.