Macadamia-Crusted Chicken with Wattleseed Pesto

By AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

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.

Coated in a crunchy macadamia nut crust, served alongside a fragrant wattleseed and basil pesto for an Australian-inspired twist. This Australian-inspired chicken recipe, ready in about 40 minutes, pairs chicken breasts, macadamia nuts, panko breadcrumbs 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: 25 min Serves 4 Australian cuisine 450 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 boneless, skinless, about 6 oz each chicken breasts
1 cup, finely chopped macadamia nuts
1/2 cup panko breadcrumbs
1/4 cup grated parmesan cheese
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 cup packed fresh basil leaves
1 tsp wattleseed, ground
2 tbsp pine nuts
2 garlic cloves
1 tbsp lemon juice

The food processor we’d make this in → Best Food Processors in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 400°F. In a shallow dish, combine 1 cup finely chopped macadamia nuts, 1/2 cup panko breadcrumbs, 1/4 cup grated parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper.
Step 2: Brush 4 boneless skinless chicken breasts with 1 tbsp olive oil, then press each breast firmly into the macadamia mixture to coat both sides evenly.
Step 3: Place coated chicken breasts on a baking sheet lined with parchment paper. Drizzle with remaining 2 tbsp olive oil and bake for 20-25 minutes until chicken is cooked through and crust is golden.
Step 4: While chicken bakes, prepare wattleseed pesto by combining 1 cup fresh basil leaves, 1 tsp ground wattleseed, 2 tbsp pine nuts, 2 garlic cloves, and 1 tbsp lemon juice in a food processor.
Step 5: Pulse while slowly drizzling in 2 tbsp olive oil until a coarse pesto forms. Season with salt to taste.
Step 6: Serve each macadamia-crusted chicken breast topped with a spoonful of wattleseed pesto for a crunchy, aromatic main dish.