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

Paul Hegeman

4.92 from 47 votes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine French, Fusion Recipes

Servings 4 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 4 chicken breasts skinless, boneless
• 1 cup macadamias chopped
• 1/2 cup parmesan cheese fresh
• 1/2 cup bread crumbs dry
• plain flour
• 1 cup milk
• 3 eggs
• 5 sage leaves
• 1 ⅓ cup 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 (250 ml) 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 was a personal chef to exclusive clients in Sydney, Australia and worked at every level of professional kitchens, from the deep fryer in a local burger joint to Head Chef in five-star hotels. Born in the Netherlands, Paul moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of Canadian cuisine gave him a great appreciation for different culinary styles. His recipes emphasize natural, uncomplicated flavors and fresh ingredients, inspired by Mediterranean and Southeast Asian cuisines. Paul is also the founder of Chef's Pencil, though he is no longer affiliated with the magazine.