Macadamia-Crusted Chicken with Kakadu Plum Chutney

By AislePrompt Editorial · ·

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 drafted and published.

Pan-seared chicken breasts with a crunchy macadamia nut crust served alongside a tangy and fruity Kakadu plum chutney that brightens the dish. This Australian-inspired chicken recipe, ready in about 27 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 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: 12 min Serves 4 Australian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 4 boneless, skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper evenly on both sides.
  2. Step 2: Place 1/2 cup all-purpose flour in a 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 flour, shaking off excess, then dip into beaten eggs, and finally press firmly into macadamia nuts to coat completely.
  4. Step 4: Heat 3 tbsp olive oil in a large skillet over medium heat until shimmering. Add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F).
  5. Step 5: Meanwhile, in a small bowl, mix 1/4 cup Kakadu plum preserves with 1 tbsp apple cider vinegar and 1/4 tsp red chili flakes until well combined.
  6. Step 6: Serve the macadamia-crusted chicken hot with a generous spoonful of the tangy Kakadu plum chutney on top or on the side.

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