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Macadamia Nut Chicken Breasts with Banana Chutney

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“Wonderful Island-flavored dish.”

Ingredients Nutrition


  1. First prepare the chutney.
  2. Peeled and dice the 4 bananas into 1/2-inch cubes.
  3. Chop enough cilantro to measure 4 tablespoons.
  4. Juice the 1/2 lime.
  5. In a small saucepan, melt the 2 tablespoons butter over medium heat.
  6. Add the crystallized ginger, 1/4 teaspoon cinnamon, and 1/8 teaspoon cardamom and cook 30 seconds.
  7. Add the cubed bananas, 2 tablespoons maple syrup, and 2 to 3 tablespoons water, lower the heat, and cover the pan.
  8. Cook until the bananas are tender, stirring frequently, about 3 to 4 minutes.
  9. Step 3: meanwhile, prepare the chicken breasts.
  10. Chicken Breasts.
  11. Place the 6 chicken breasts in a single layer between 2 pieces of plastic wrap and pound lightly with a rolling pin until they are somewhat evened out and flattened.
  12. Place the 3/4 cup macadamia nuts with half the bread crumbs in a food processor or blender and pulse until finely ground.
  13. In a shallow bowl, combine the ground crumb/nut mixture with the remaining bread crumbs.
  14. Place the 1/2 cup flour in another shallow bowl.
  15. Lightly beat the 3 eggs in a third shallow bowl with some salt and pepper.
  16. Heat a heavy 12-inch nonstick skillet over medium heat.
  17. Meanwhile, dip a chicken breast into the flour, then into the eggs, then into the nut-crumb mixture; pat the crumbs on to adhere.
  18. Set the breast on a plate and repeat with remaining chicken.
  19. When the skillet is hot, add the 2 tablespoons each of oil and butter and heat until the butter is melted.
  20. Lower the heat and add the chicken breasts in a single layer.
  21. Cook them until golden and done, about 3 to 4 minutes per side.
  22. (If the heat is too high, the coating will burn.) Remove to a serving platter.
  23. finish the chutney and serve.
  24. Add the juice of the 1/2 lime, salt, and 4 tablespoons chopped cilantro, or to taste, to the chutney.
  25. Add more sweetener, if necessary.
  26. Transfer the chutney to a serving bowl.
  27. Serve with Basmati rice.
  28. Enjoy!

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