Macadamia-Crusted Chicken with Wattleseed Pesto

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

Juicy chicken breasts coated in a crunchy macadamia nut crust, served alongside a fragrant wattleseed and basil pesto for an Australian-inspired twist. This australian-inspired chicken ready in about 40 minutes blends finely chopped macadamia nuts, panko breadcrumbs, grated parmesan cheese 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: 25 min Serves 4 Australian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Pulse while slowly drizzling in 2 tbsp olive oil until a coarse pesto forms. Season with salt to taste.
  6. Step 6: Serve each macadamia-crusted chicken breast topped with a spoonful of wattleseed pesto for a crunchy, aromatic main dish.

Frequently asked questions

How long does Macadamia-Crusted Chicken with Wattleseed Pesto take to make?

Total time is about 40 minutes (15 min prep + 25 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 Wattleseed Pesto?

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 Wattleseed Pesto?

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 Wattleseed Pesto 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 Wattleseed Pesto?

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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