Macadamia Nut and Wattleseed Crusted Chicken Breast

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

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 with a crunchy crust of crushed macadamia nuts and aromatic wattleseed for a uniquely Australian flavor. This Australian-inspired chicken recipe, ready in about 35 minutes, pairs chicken breasts, macadamia nuts, ground wattleseed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 cal/serving

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Ingredients

4 breasts (6 oz each) chicken breasts
1 cup, roughly chopped macadamia nuts
2 tsp ground wattleseed
1/2 cup all-purpose flour
2 large, beaten eggs
3 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 375°F. Season 4 chicken breasts with 1 tsp sea salt and 1/2 tsp black pepper.
Step 2: In a shallow bowl, combine 1 cup roughly chopped macadamia nuts and 2 tsp ground wattleseed.
Step 3: Place 1/2 cup all-purpose flour in another bowl, and 2 beaten large eggs in a third bowl.
Step 4: Dredge each chicken breast first in flour, shaking off excess, then dip into eggs, and finally press into the macadamia-wattleseed mixture to coat evenly.
Step 5: Heat 3 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken breasts and cook for 3 minutes per side until golden brown.
Step 6: Transfer skillet to the oven and bake for 15 minutes until chicken is cooked through and juices run clear.
Step 7: Remove from oven and let rest for 5 minutes before serving.