CHICKEN
MACADAMIA-CRUSTED CHICKEN WITH LEMON & HERB MACADAMIA DRIZZLE
By Shawn Godfrey @ theroasteddad
Serves: 4
INGREDIENTS
• 4 boneless, skinless chicken breasts
• ½ cup all-purpose flour
• 2 eggs
• 2 tablespoons milk
For the macadamia crust:
• 1 cup toasted macadamia nuts( roughly chopped or pulsed in a food processor)
• ½ cup panko breadcrumbs
• ½ cup grated Parmesan
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• salt & black pepper, to taste
• 3 tablespoons macadamia nut oil, for cooking
For the lemon & herb macadamia drizzle:
• ½ cup macadamia nuts, lightly toasted
• 6 tablespoons macadamia nut oil
• 4 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon honey
• 1 small garlic clove
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh basil or thyme, optional
• salt & pepper, to taste
METHOD
1. Preheat oven to 200 ° C
2. Lightly pound the chicken breasts to an even thickness and season with salt and pepper.
3. In a bowl mix chopped macadamias, panko breadcrumbs, Parmesan, garlic powder, and paprika. Season.
4. Prepare three shallow bowls:
one with flour, one with beaten eggs and milk, and one with the macadamia crust mixture.
5. Dip each chicken breast in flour, then in the egg mixture, then press into the macadamia crust mixture.
6. Heat the macadamia nut oil in a skillet over medium heat. Sear chicken 2 – 3 minutes per side until golden.
7. Transfer chicken to a baking tray and bake for 13 minutes until cooked through, internal temperature 75 ° C measured with a thermometer. 8. To make the drizzle, blend toasted macadamias, macadamia nut oil, lemon juice, lemon zest, honey, garlic, parsley, basil / thyme, salt and pepper until slightly textured. Add warm water gradually until the sauce reaches a drizzle consistency.
9. Serve chicken with the lemon & herb macadamia drizzle over the top and garnish with extra herbs or lemon zest.
88 | Winter 2026 • essentialflavours. co. za