Macadamia-Crusted Chicken with Quandong Sauce

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

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.

Juicy pan-seared chicken breasts crusted with crunchy Australian macadamia nuts, served with a tangy, fruity quandong berry sauce. This Australian-inspired chicken recipe, ready in about 30 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 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.

Prep: 15 min Cook: 15 min Serves 4 Australian cuisine 450 cal/serving

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Ingredients

4 boneless, skinless (6 oz each) chicken breasts
1 cup, finely chopped macadamia nuts
1/2 cup all-purpose flour
1 large, beaten egg
3 tbsp olive oil
1 cup quandong berries (fresh or frozen)
2 tbsp honey
1 tbsp lemon juice
1/4 cup water
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Season 4 chicken breasts with 1 teaspoon salt and 1/2 teaspoon black pepper. Place 1/2 cup all-purpose flour in a shallow dish, 1 large beaten egg in another, and 1 cup finely chopped macadamia nuts in a third.
Step 2: Dredge each chicken breast first in flour, shaking off excess, then dip into the beaten egg, and finally press firmly into the macadamia nuts to coat evenly.
Step 3: Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the coated chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F).
Step 4: While chicken cooks, combine 1 cup quandong berries, 2 tablespoons honey, 1 tablespoon lemon juice, and 1/4 cup water in a small saucepan. Simmer over medium-low heat for 8 minutes until the berries break down and the sauce thickens slightly.
Step 5: Remove chicken from skillet and let rest for 3 minutes. Serve topped with the warm quandong sauce.