Ingredients:
6 boneless skinless chicken breast halves ( 5 to 6 ounces each)
3/4 cup macadamia nuts
3/4 cup fine dry breadcrumbs
1/2 cup all-purpose flour
3 large eggs
salt & freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons butter
4 large firm-ripe bananas
4 tablespoons chopped cilantro
1/2 limes
2 tablespoons unsalted butter
2 -3 tablespoons chopped crystallized ginger ( or pickled sushi ginger, chopped)
1/4 teaspoon cinnamon
1/8 teaspoon cardamom
2 tablespoons maple syrup ( or brown sugar)
1 pinch salt
Directions:
First prepare the chutney.
Peeled and dice the 4 bananas into 1/2-inch cubes.
Chop enough cilantro to measure 4 tablespoons.
Juice the 1/2 lime.
In a small saucepan, melt the 2 tablespoons butter over medium heat.
Add the crystallized ginger, 1/4 teaspoon cinnamon, and 1/8 teaspoon cardamom and cook 30 seconds.
Add the cubed bananas, 2 tablespoons maple syrup, and 2 to 3 tablespoons water, lower the heat, and cover the pan.
Cook until the bananas are tender, stirring frequently, about 3 to 4 minutes.
Step 3: meanwhile, prepare the chicken breasts.
Chicken Breasts.
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.
Place the 3/4 cup macadamia nuts with half the bread crumbs in a food processor or blender and pulse until finely ground.
In a shallow bowl, combine the ground crumb/nut mixture with the remaining bread crumbs.
Place the 1/2 cup flour in another shallow bowl.
Lightly beat the 3 eggs in a third shallow bowl with some salt and pepper.
Heat a heavy 12-inch nonstick skillet over medium heat.
Meanwhile, dip a chicken breast into the flour, then into the eggs, then into the nut-crumb mixture; pat the crumbs on to adhere.
Set the breast on a plate and repeat with remaining chicken.
When the skillet is hot, add the 2 tablespoons each of oil and butter and heat until the butter is melted.
Lower the heat and add the chicken breasts in a single layer.
Cook them until golden and done, about 3 to 4 minutes per side.
(If the heat is too high, the coating will burn.) Remove to a serving platter.
finish the chutney and serve.
Add the juice of the 1/2 lime, salt, and 4 tablespoons chopped cilantro, or to taste, to the chutney.
Add more sweetener, if necessary.
Transfer the chutney to a serving bowl.
Serve with Basmati rice.
Enjoy!
Servings: 6
Time preparation: 20 min.
Time total: 40 min.