Macadamia-Crusted Chicken Breast w/ Port Cream Sauce

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

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Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Main Course

Cuisine French, Fusion Recipes

Servings 4 servings

Ingredients

  

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• 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

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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.