Macadamia Nut and Wattleseed Crusted Chicken Breast
Juicy chicken breasts coated with a crunchy crust of crushed macadamia nuts and aromatic wattleseed for a uniquely Australian flavor. This australian-inspired chicken ready in about 35 minutes pairs breasts (6 oz each) chicken breasts, roughly chopped 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.
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
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.
Frequently asked questions
How long does Macadamia Nut and Wattleseed Crusted Chicken Breast take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Macadamia Nut and Wattleseed Crusted Chicken Breast?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground wattleseed from drying out.
Can I substitute ingredients in Macadamia Nut and Wattleseed Crusted Chicken Breast?
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 Nut and Wattleseed Crusted Chicken Breast 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 Nut and Wattleseed Crusted Chicken Breast?
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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