Macadamia-Crusted Chicken with Davidson Plum Chutney

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Crusted with crunchy macadamia nuts, paired with a tart and fruity Davidson plum chutney for a vibrant Australian-inspired dish. This Australian-inspired chicken recipe, ready in about 55 minutes, pairs chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Ingredients

• 4 pieces (6 oz each) chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour
• 1 large, beaten egg
• 1 cup, chopped finely macadamia nuts
• 3 tbsp olive oil
• 1/2 cup (see below) Davidson plum chutney
• 2 tbsp chopped for garnish fresh parsley
• 1 small, diced red onion
• 1 tsp grated fresh ginger
• 1/4 cup brown sugar
• 1/3 cup apple cider vinegar
• 1 cup chopped Davidson plums (or substitute tart plums)

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Instructions

1. Step 1: To prepare the Davidson plum chutney, combine 1 cup chopped Davidson plums, 1 small diced red onion, 1 tsp grated fresh ginger, 1/4 cup brown sugar, and 1/3 cup apple cider vinegar in a saucepan. Simmer over medium heat for 20 minutes until the mixture thickens and the plums break down. Remove from heat and set aside.
2. Step 2: Preheat oven to 375°F. Season 4 chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Dredge each breast in 1/2 cup all-purpose flour, then dip into 1 beaten egg, and finally press firmly into 1 cup finely chopped macadamia nuts to coat completely.
3. Step 3: Heat 3 tbsp olive oil in a large ovenproof skillet over medium heat. Add the crusted chicken breasts and cook for 3-4 minutes on each side until the nuts are golden and fragrant.
4. Step 4: Transfer the skillet to the oven and bake for 12-15 minutes until the chicken is cooked through (internal temperature 165°F).
5. Step 5: Remove from oven and let rest for 5 minutes. Serve each chicken breast topped with 2 tbsp Davidson plum chutney and garnished with 2 tbsp chopped fresh parsley.