Ingredients
vegetable oil cooking spray
2 egg whites
30g macadamia nuts
roughly chopped
1 clove garlic
roughly chopped
1 tsp thyme leaves
roughly chopped
1 tbsp flat-leaf parsley
roughly chopped
1 tsp lemon zest
finely grated
1 cup panko breadcrumbs
4 small skinless chicken breasts fillets
cut in half horizontally
lemon wedges
to serve
mixed leaf salad
to serve
Allergy Advice
Contains Eggs
Contains Gluten
Contains Nuts
Equipment
- 1 oven
- 1 baking tray
- 1 small bowl
- 1 food processor or blender
- 1 flat plate
- 1 foil
Instructions
- Preheat the oven to 200°C (180°C fan-forced). Spray a baking tray with vegetable oil.
- Beat the egg whites in a small bowl.
- Place the macadamia nuts, garlic, thyme, parsley, lemon zest and breadcrumbs in a food processor or blender and pulse to combine. Season with sea salt and freshly ground black pepper. Transfer the mixture to a flat plate.
- Dip one side of a chicken breast fillet into the egg white then press the same side into the macadamia and breadcrumb mixture until well coated. Place the coated chicken crumb side up on the baking tray and repeat with the remaining chicken.
- Cook the chicken in the oven for 20 minutes.
- Remove the cooked chicken from the oven, cover the tray lightly with foil and let the chicken rest for 5 minutes.
- Serve with lemon wedges and a mixed leaf salad.
Notes
Tip
This crust would also be lovely with fish.
Variation
If you don’t have panko breadcrumbs, regular breadcrumbs will give a less crunchy but equally delicious result.
Variation
You can use almonds, pistachios or pine nuts in place of the macadamia nuts.
