Macadamia Nut Chicken with Garlic Cream Sauce

This recipe was originally supposed to be made with pistachios, but when I saw the price of just the unshelled pistachios at our grocery store, I switched it up! The recipe is inspired by a restaurant out on the east coast, called Fat Tuna. Theirs is delicious, and I order it every time, so I wanted to make it at home. Turned out pretty good, I must say!

Since I switched it to macadamia nuts, I wanted to give it a Caribbean feel. So I added cinnamon and jerk chicken seasoning. It serves two, and is easily multiplied. Hope you all enjoy!

Macadamia Nut Chicken with Garlic Cream Sauce
2 chicken breast halves
1/2 c. (approx) macadamia nuts, chopped fairly finely (reserve a small handful for garnish)
1/4 c. breadcrumbs
1/2 t. cinnamon
1 t. jerk seasoning (more if desired)

Sauce:
4 -6 large garlic cloves, minced
3 T. olive oil
1 c. cream
1/4 c. Parmesan cheese
1/2 t. jerk seasoning (more if desired)

Mix the macadamia nuts, breadcrumbs, cinnamon and jerk seasoning in a large shallow bowl or a plate. Coat the chicken in the mixture and place in a buttered baking dish. Bake for around 20-30 minutes at 350 degrees, until cooked through.

For the sauce, heat the olive oil in a small saucepan over medium until hot. Add the garlic and saute until golden brown. Add cream, bring to a boil and reduce heat to medium-low. Add cheese and stir until melted. You want to stir very often so the cream doesn’t burn. Simmer until reduced by half, around 15 to 20 minutes. Towards the end, add the jerk seasoning.

Spoon the sauce over the chicken (strain first if you want), and top with remaining macadamia nuts. Enjoy!

Downloadable recipe!

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