MACADAMIA-CRUSTED CHICKEN WITH POTATO SALAD
Okay, let’s talk about something mouthwateringly good: Macadamia-crusted chicken with potato salad! Imagine the crunch of those nuts paired with tender chicken and a zesty potato side. If you haven’t tried this, you’re missing out. Ready to jump into this culinary journey?
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Nutritions
Nutrition Facts
MACADAMIA-CRUSTED CHICKEN WITH POTATO SALAD
Amount per Serving
Calories
520
% Daily Value*
Fat
28
g
43
%
Sodium
620
mg
27
%
Carbohydrates
35
g
12
%
Fiber
4
g
17
%
Sugar
3
g
3
%
Protein
32
g
64
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Chicken breasts: 2 pieces
- Macadamia nuts crushed into rebellious bits: 1 cup (240ml)
- The kind of bread crumbs your grandma approves: 1/2 cup 120ml
- Eggs from the happiest hens: 2
- Olive oil the liquid gold: 2 tbsp (30ml)
- Potatoes those trusty spuds: 4 medium-sized ones
- Mayonnaise creamy and dreamy: 3 tbsp (45ml)
- Dijon mustard for that sharp kick: 1 tbsp (15ml)
- Red onion chopped as finely as you gossip: 1/4 cup (60ml)
- Fresh parsley chopped with love: 2 tbsp (30ml)
- Salt and pepper the iconic duo: sprinkle to taste
Instructions
- Heat things up by setting your oven to 375°F (190°C). Get it ready for what’s coming!
- Whisk those eggs in a bowl like there’s no tomorrow.
- In a separate hangout, mix macadamia nuts with breadcrumbs. They’ll become best friends in no time.
- Dive the chicken breast into the egg party, and then introduce it to the macadamia and breadcrumb crew.
- Let’s sizzle! Heat olive oil in your favorite skillet and sear that chicken until it’s rocking a golden tan, about 2 minutes each side.
- Once tanned, let the chicken chill in the oven for around 20 minutes.
- Meanwhile, those potatoes need a hot bath. Boil them until they’re just right.
- Drain those spuds, let them cool a bit, then chop ’em up.
- Mix mayo, mustard, onion, and parsley in a bowl like they’re ingredients in a magic potion.
- Bring in the potatoes, toss them in the mix, and season like you mean it.
Notes
TOP TIPS A splash of lemon on that potato salad? Trust me, it’s a game-changer. Get every inch of that chicken in the macadamia mixture; it’s the crunchy coat it deserves! Potatoes are precious. Cook them just right: firm but friendly. SERVING IT UP Place that gorgeous macadamia-crusted chicken on a plate, accompanied by its loyal sidekick: the potato salad. A sprinkle of parsley never hurt anyone. Adds color and zing! If you’re feeling fancy, lay out some fresh greens. The potato salad will love the company.
