Macadamia-Crusted Chicken with Wattleseed Hollandaise

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

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.

Pan-seared chicken breasts coated with crunchy macadamia nuts and topped with a creamy hollandaise sauce infused with native wattleseed. This Australian-inspired chicken recipe, ready in about 35 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: 20 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
2 large, beaten eggs
6 tbsp, divided butter
2 tbsp lemon juice
1 tsp wattleseed, ground
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 375°F (190°C). Season 4 chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Set up three shallow dishes: one with 1/2 cup all-purpose flour, one with 2 beaten eggs, and one with 1 cup finely chopped macadamia nuts.
Step 2: Dredge each chicken breast first in flour, shaking off excess, then dip into eggs, and finally press firmly into chopped macadamia nuts to coat evenly.
Step 3: Heat 4 tbsp butter in a large oven-safe skillet over medium heat. Add the coated chicken breasts and cook for 3-4 minutes per side until golden brown.
Step 4: Transfer the skillet to the preheated oven and bake for 10-12 minutes until chicken reaches an internal temperature of 165°F (74°C).
Step 5: Meanwhile, make wattleseed hollandaise by melting 2 tbsp butter in a small saucepan over low heat. In a heatproof bowl over simmering water, whisk 2 egg yolks with 2 tbsp lemon juice until thick and creamy. Slowly whisk in melted butter and 1 tsp ground wattleseed until smooth and warm.
Step 6: Serve the macadamia-crusted chicken breasts drizzled generously with the wattleseed hollandaise sauce.