Macadamia-Crusted Chicken with Davidson's Plum Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-fried chicken breasts coated in crunchy macadamia nuts, paired with a tangy and sweet Davidson's plum sauce for a vibrant Australian-inspired entrée. This australian-inspired chicken ready in about 30 minutes blends finely chopped macadamia nuts, all-purpose flour, beaten eggs into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Serves 4 Australian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Flatten 4 skinless, boneless chicken breasts to even thickness (about 1/2 inch) using a meat mallet. Season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Set up a breading station: place 1/2 cup all-purpose flour in one shallow dish, 2 beaten eggs in a second dish, and 1 cup finely chopped macadamia nuts in a third.
  3. Step 3: Dredge each chicken breast first in the flour, shaking off excess, then dip into the beaten eggs, and finally press firmly into the chopped macadamia nuts until well coated.
  4. Step 4: Heat 3 tbsp olive oil in a large skillet over medium heat. Add the crusted chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature reaches 165°F).
  5. Step 5: Meanwhile, in a small saucepan, combine 1/3 cup Davidson's plum jam, 2 tbsp red wine vinegar, 1 tsp freshly grated ginger, and 1 minced garlic clove. Simmer gently for 5 minutes until the sauce thickens slightly.
  6. Step 6: Serve the macadamia-crusted chicken breasts drizzled with warm Davidson's plum sauce alongside steamed greens or roasted root vegetables.

Equipment for this recipe

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Frequently asked questions

How long does Macadamia-Crusted Chicken with Davidson's Plum Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Macadamia-Crusted Chicken with Davidson's Plum Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Macadamia-Crusted Chicken with Davidson's Plum Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Macadamia-Crusted Chicken with Davidson's Plum Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Macadamia-Crusted Chicken with Davidson's Plum Sauce?

Australian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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