Chicken Breasts Encrusted in Macadamia nuts served with a Lime Butter Sauce

Recipe: Chicken Breasts Encrusted in Macadamia nuts served with a Lime Butter Sauce


For the chicken:

  • 4 Boneless, skinless breasts
  • 4 Tbs butter, melted
  • 3/4 cup macadamia nuts
  • ¼ cup plain bread crumbs
  • ¼ cup panko bread crumbs
  • 3 Tbs lime zest

For the Lime Butter Sauce:

  • 1 Tbs butter
  • 2 small shallots, minced
  • ½ cup fresh squeezed lime juice
  • ¼ cup dry white wine
  • 3 Tbs butter, cut into cubes
  • ¼ tsp kosher salt
  • 1/8 tsp white pepper

For the garnish:

  • Lime slices
  • Lime zest


Preheat the oven to 425 degrees F

Prepare a sheet pan with a wire rack insert.

In a food processor mince the macadamia nuts until they are a little larger than the size of course sand then add the bread crumbs, panko bread crumbs and the lime zest and pulse until the ingredients are just combined. Transfer to a medium bowl.

In a small sauce pan melt 4 Tbs butter and transfer to a bowl.

Next fillet the four chicken breasts long ways to make 8 uniform thinner breasts.

Dip the breasts into the melted butter and then coat in the nut/breadcrumb mixture. Place the coated chicken on the sheet pan fitted with the wire rack and repeat with the remaining 7 breasts.

Bake the breasts for 25 to 35 minutes or until the breast reach 165 degrees. If the chicken is cooked but the nuts have not browned fully, turn the broiler on over the breasts for 2-4 minutes and transfer to a serving platter garnish with lime zest and lime slices.

To make the sauce melt 1 Tbs of butter in a sauce pan over medium heat then add the minced shallots and allow softening of the shallots for about 1 minute. Add the lime juice and the wine and cook for 2 minutes more. With the heat off whisk in the cubed butter one piece at a time until incorporated and serve along side the chicken.

Recipe adapted from America’s Test Kitchen

Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.