Macadamia Chicken* Recipe

Prepare marinade

In a medium bowl whisk together soy sauce, lemon juice, olive oil, honey, minced garlic, grated ginger, 1/2 tsp salt, and 1/2 tsp black pepper until combined.

Marinate chicken

Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Put the chicken in a shallow dish or a resealable bag and pour the marinade over. Massage to coat, refrigerate 20–30 minutes (up to 2 hours). Remove chicken from marinade and pat dry with paper towels before coating; reserve marinade for later use if making sauce.

Prepare crust mix

In a shallow bowl combine finely chopped macadamia nuts, panko breadcrumbs, grated Parmesan, lemon zest, chopped parsley, 1/4 tsp salt, and 1/4 tsp black pepper. Mix thoroughly so the crumbs and nuts are evenly distributed.

Set up dredging station

Place the flour in a shallow dish, the beaten eggs in another dish, and the macadamia-panko mixture in a third dish. Lightly season flour with a pinch of salt.

Coat chicken

Dredge each patted-dry chicken breast in flour, shaking off excess, dip into beaten eggs, then press firmly into the macadamia-panko mixture making sure the crust adheres well. Press more of the crust onto any thin edges.

Pan-fry chicken

Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium heat until shimmering and butter foam subsides. Add chicken breasts (work in batches if necessary) and cook 3–4 minutes per side until crust is golden brown and an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C). Reduce heat slightly if crust browns too fast. Transfer cooked chicken to a warm plate and loosely tent with foil to rest 5 minutes (carryover will reach target temp).

Make pan sauce

Wipe the skillet if there are large burnt bits but leave fond. Return to medium heat, add white wine (if using) and scrape up browned bits. Reduce by half (about 1–2 minutes). Add reserved marinade (if used) or chicken stock and simmer 1–2 minutes. Stir in heavy cream and Dijon mustard, simmer until slightly thickened, about 2–3 minutes. Taste and season with 1/4 tsp salt, 1/4 tsp pepper, and 1 tablespoon lemon juice. If sauce is too thin, simmer a little longer; if too thick, thin with a splash of stock.

Finish sauce with butter (optional)

Off heat, whisk in 1 tablespoon cold butter to give sauce a glossy finish. Adjust seasoning.

Serve with sauce

Spoon sauce over the rested macadamia-crusted chicken or serve on the side.

Garnish each chicken breast with chopped parsley and serve with lemon wedges. Serve immediately alongside your choice of sides (steamed vegetables, rice, or salad).