Get ready to tantalize your taste buds with a culinary adventure that perfectly blends tropical flavors and crunchy textures! Our Macadamia Crusted Chicken with Pineapple Jalapeno Salsa is not just a meal; it's an experience that will transport you to a sun-soaked paradise with every bite. Imagine succulent chicken breasts enveloped in a golden macadamia nut crust, paired with a zesty salsa that dances on your palate. Whether you're impressing guests or treating yourself to a gourmet dinner at home, this fusion dish is sure to become a favorite. Dive into our recipe and discover how easy it is to create this mouthwatering masterpiece!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Fusion
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup macadamia nuts, crushed
- 1/2 cup breadcrumbs
- 1 egg, beaten
- Salt and pepper to taste
- 1 cup pineapple, diced
- 1 jalapeno, minced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
Instructions
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper and set aside.
- Place macadamia nuts in a food processor and pulse until finely crushed but not powdery. Transfer to a shallow dish and mix with breadcrumbs, adding a pinch of salt and pepper.
- Pat chicken breasts dry with paper towels. Season both sides with salt and pepper.
- Prepare a breading station: Beat the egg in one shallow dish, place the macadamia-breadcrumb mixture in another dish.
- Dip each chicken breast first into the beaten egg, allowing excess to drip off, then coat thoroughly with the macadamia nut mixture, pressing gently to ensure even coverage.
- Place breaded chicken breasts on the prepared baking sheet. Spray lightly with cooking oil to help achieve a golden crust.
- Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and the crust is golden brown.
- While chicken is baking, prepare the pineapple jalapeño salsa. In a medium bowl, combine diced pineapple, minced jalapeño, chopped cilantro, and fresh lime juice. Mix well and set aside.
- Once chicken is cooked, let rest for 5 minutes before serving to allow juices to redistribute.
- Plate the macadamia-crusted chicken and top generously with the fresh pineapple jalapeño salsa.
Tips
- Prep Ahead: To save time, you can prepare the pineapple jalapeno salsa in advance. Just cover and refrigerate it until you're ready to serve—this allows the flavors to meld beautifully.
- Nut Variations: If you don’t have macadamia nuts, feel free to substitute with other nuts like pecans or almonds for a different flavor profile.
- Perfecting the Crust: For an extra crispy crust, consider double-dipping the chicken. After the first coating of egg and macadamia mixture, dip it back into the egg and then again into the nut mixture.
- Don’t Rush the Resting: Allowing the chicken to rest for 5 minutes after baking is crucial. This step ensures that the juices redistribute, keeping your chicken moist and flavorful.
- Spice it Up: Adjust the amount of jalapeno in the salsa according to your heat preference. For a milder salsa, you can remove the seeds from the jalapeno.
- Serving Suggestions: Pair this dish with coconut rice or a fresh green salad to complement the tropical flavors and create a well-rounded meal.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 28g
Saturated Fat: 5g
Cholesterol: 120mg
