https://www.chefspencil.com
  • Login
  • Register
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Home
  • Chicken Recipes
  • Macadamia-Crusted Chicken Breast w/ Port Cream Sauce

Macadamia-Crusted Chicken Breast w/ Port Cream Sauce

Posted on Jan 22nd, 2023
by Paul Hegeman
Categories:
  • Chicken Recipes
  • Main Course

Boneless skinless chicken breast – sounds exciting doesn’t it? What if we add the words grilled or poached? Unfortunately this is the way most people eat this cut of chicken, dried out and without sauce, usually in the name of good health.

I’ve said it before and I’ll say it again: health is intertwined with happiness and I don’t know about you but something dry-grilled and without sauce doesn’t bring me much happiness.

Chicken breast is a very versatile cut and prepared correctly it can be anything but dry and bland. This chicken breast recipe is designed to be ENJOYED, as all food should be. I have given the chicken breast a rich golden nutty coating, topped it with a lush, reduced port sauce and recommend serving it with some vibrant crisp green vegetables and some good company.

Enjoy!

Macadamia-Crusted Chicken Breast w/ Port Cream Sauce

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine French, Fusion Recipes
Servings 4 servings

Ingredients
  

  • 4 chicken breasts skinless, boneless
  • 1 cup macadamias chopped
  • 1/2 cup parmesan cheese fresh
  • 1/2 cup bread crumbs dry
  • plain flour
  • milk
  • 3 eggs
  • 5 sage leaves
  • 300 milliliters fresh cream
  • 1 splash port
  • vegetable oil
  • butter
  • salt
  • black peppercorn mill

Instructions
 

  • Preheat oven to 180 degrees Celsius (355 Fahrenheit)
  • Process the nuts, cheese and bread crumbs in a food processor until relatively fine.
  • Mix eggs with approx 1 cup of milk.
  • Place some flower in a bowl and season with salt and pepper.
  • Dust breasts with flour, then place them into the egg wash (allow to drain a couple of seconds), then place them into nut/crumb mixture (ensure that entire breast is covered with crumb mixture)
  • Place a non stick fry pan with a touch of butter and oil over medium heat and lightly brown crumbed chicken breasts.
  • Transfer to a non stick oven tray (or use non stick baking paper on tray) and place in oven for 10-15 minutes depending on thickness of breasts.
  • Meanwhile for the sauce: saute the sage in a little butter over med-high heat in a high rim pan, season with salt and pepper.
  • Add a good splash of port, be sure to cook or burn off the alcohol.
  • Add the cream and cook for 1 minute or 2 and then reduce to a simmer.
  • Check the breasts by pressing down with your finger on the thick end of the breast, if the breast can be depressed and feels slightly soft continue cooking. If it is relatively firm and the depression springs back; they are cooked. Ideally you want to remove them as soon as they go from soft to slightly firm.
  • You can cut the breasts in half on an angle and place one half leaning on the other on the plate and ladle some sauce over them, or serve them whole.
  • Ideally served with some light crisp green vegetables like snow peas or baby bok choy.

Notes

MACADAMIA CRUSTED CHICKEN BREAST WITH SAGE AND PORT CREAM SAUCE
Tried this recipe?Let us know how it was!

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels. He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

6 Comments Hide Comments

Stuffed Macadamia Crusted Chicken Breast with Sage Cream Sauce says:
July 26, 2017 at 3:04 pm

[…] the net for some recipe ideas for macadamia crusted chicken and I found Paul Hegeman’s recipe on Chef’s Pencil and I bow down before him for this sauce.  I know I probably cooked the […]

Reply
Paul Hegeman says:
September 29, 2015 at 8:52 am

Thanks for catching that cheffintan. Have fixed it now.

Reply
cheffintan says:
September 28, 2015 at 11:20 pm

There is no cream in the ingredient list.

Reply
Paul Hegeman says:
August 28, 2015 at 1:13 pm

Great. Glad you liked it! Feel free to let us know how any of our recipes you cook turnout!

Reply
auds says:
August 28, 2015 at 1:08 pm

ah found how to rate

Reply
auds says:
August 28, 2015 at 1:07 pm

not sure how to give this a rating but it was extremely delish!!! thanks for all the recipes

Reply

Add Your Comment Cancel reply

Recipe Rating




Best Gift Ideas For Chefs

Gifts for Professional Chefs
Gifts for Professional Chefs

Best 23 Grilling Gifts for BBQ Fanatics

Best Grilling Gifts

World Cuisines

African Recipes by Professional Chefs

African Recipes by Professional Chefs

American Recipes by Professional Chefs

American Recipes by Professional Chefs

Asian Food Recipes by Professional Chefs

Asian Food Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Austrian Recipes

Austrian Recipes

Belgian Recipes

Belgian Recipes

Brazilian Recipes

Brazilian Recipes

British Recipes

British Recipes

Bulgarian Recipes

Bulgarian Recipes

Canadian Recipes

Canadian Recipes

Caribbean Recipes

Caribbean Recipes

Chinese Recipes

Chinese Recipes

Colombian Recipes

Colombian Recipes

Continental

Continental

Croatian Recipes

Croatian Recipes

Cuban Recipes

Cuban Recipes

Czech Republic Cuisine

Czech Republic Cuisine

Danish Recipes

Danish Recipes

Dominican Recipes

Dominican Recipes

Dutch Recipes

Dutch Recipes

2022 © Chef's Pencil   Privacy Policy & Terms of Service  Contact us

Chef's Pencil is part of the Amazon Associate Program and earns from qualifying purchases.