Macadamia-Crusted Chicken with Avocado and Mango Purée
This Macadamia-Crusted Chicken is a show-stopping dish that's sure to impress your guests while being surprisingly easy to prepare. The succulent chicken breasts are stuffed with creamy avocado and coated in a crunchy blend of macadamia nuts and breadcrumbs, creating a delightful texture. Served alongside a vibrant mango purée, this dish not only tastes gourmet but also elevates any brunch gathering to a new level. Your friends will definitely be asking for the secret behind this recipe – don't be surprised if they leave with a copy!
4
Servings
N/A
Calories
7
Ingredients
Ingredients
chicken breasts
4 (boneless and skinless)
avocado
1 (peeled and sliced)
mango
400 (peeled and sliced)
macadamia nuts
100 (finely chopped)
breadcrumbs
325 (plain or seasoned)
egg
1 (beaten)
oil
1 tablespoon (for searing)
Instructions
1
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
2
Carefully slice a pocket into each chicken breast, ensuring not to cut all the way through.
3
Peel the avocado and cut it into quarters. Stuff each chicken breast with one quarter of the avocado, then secure the opening with toothpicks or kitchen twine.
4
In a mixing bowl, combine the breadcrumbs and finely chopped macadamia nuts.
5
In a separate bowl, crack open the egg and beat it lightly.
6
Dip each stuffed chicken breast into the beaten egg, then coat thoroughly with the breadcrumb and macadamia mixture.
7
Heat the tablespoon of oil in a large skillet over medium-high heat. Sear each coated chicken breast for 2-3 minutes on each side until golden brown.
8
Transfer the seared chicken breasts to a baking dish and place in the preheated oven. Bake for about 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 75 degrees Celsius (165 degrees Fahrenheit).
9
While the chicken is baking, prepare the mango purée by blending the sliced mango until smooth.
10
To serve, plate a generous amount of mango purée, slice the baked chicken breasts in half, and arrange them artfully on the plate. Drizzle any juices from the chicken over the top.
11
Enjoy this delicious and visually stunning dish!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Macadamia-Crusted Chicken with Avocado and Mango Purée?
It is a gourmet brunch dish consisting of chicken breasts stuffed with avocado, coated in a macadamia nut and breadcrumb mixture, and served with a smooth mango purée.
How many servings does this recipe make?
This recipe is designed to yield 4 servings.
What is the recommended oven temperature for baking the chicken?
The oven should be preheated to 180 degrees Celsius or 350 degrees Fahrenheit.
How do I prepare the chicken breasts for stuffing?
You should carefully slice a pocket into each chicken breast, making sure not to cut all the way through.
What goes inside the chicken breasts?
Each chicken breast is stuffed with one quarter of a peeled and sliced avocado.
How do I keep the avocado from falling out of the chicken?
You can secure the opening of the stuffed chicken breast using toothpicks or kitchen twine.
What ingredients are used for the crunchy coating?
The coating is a blend of 100g finely chopped macadamia nuts and 325g of breadcrumbs.
What kind of breadcrumbs should I use?
You can use either plain or seasoned breadcrumbs depending on your preference.
How is the egg used in this recipe?
One beaten egg acts as a binder; the stuffed chicken is dipped into it before being coated with the nut mixture.
What is the first step of cooking the chicken after coating?
The chicken is first seared in a large skillet with a tablespoon of oil over medium-high heat.
How long should I sear the chicken on each side?
Sear each side for approximately 2 to 3 minutes until it turns golden brown.
How long does the chicken need to bake in the oven?
The chicken should bake for about 15 minutes after the initial searing.
What is the safe internal temperature for the cooked chicken?
The chicken is cooked through when it reaches an internal temperature of 75 degrees Celsius or 165 degrees Fahrenheit.
How is the mango purée prepared?
The purée is made by blending 400g of sliced mango until it reaches a smooth consistency.
When should I make the mango purée?
You can prepare the mango purée while the chicken is baking in the oven.
How do you suggest plating this dish?
Plate a generous amount of mango purée, slice the chicken breasts in half, and arrange them artfully on top.
What should I do with the juices from the baking dish?
You should drizzle any leftover juices from the chicken over the top of the dish before serving.
What category of meal does this recipe fall under?
This recipe is categorized as a Brunch dish.
How many macadamia nuts are required?
The recipe calls for 100 grams of finely chopped macadamia nuts.
How many mangoes are used?
The recipe specifies 400 grams of peeled and sliced mango.
What type of chicken is best for this recipe?
The recipe uses 4 boneless and skinless chicken breasts.
What amount of oil is needed for searing?
One tablespoon of oil is used to sear the chicken breasts.
How many avocados do I need?
You only need 1 avocado, which is peeled and quartered.
Can I use kitchen twine instead of toothpicks?
Yes, either kitchen twine or toothpicks can be used to secure the chicken openings.
What texture should the macadamia nuts have?
The macadamia nuts should be finely chopped so they mix well with the breadcrumbs.
Is this recipe considered difficult?
While it looks gourmet, the recipe is described as surprisingly easy to prepare.
Should the mango be peeled before blending?
Yes, the mango should be peeled and sliced before being blended into a purée.
What is the goal of searing the chicken before baking?
Searing helps to brown the crust and lock in the flavor before finishing the cooking process in the oven.
How many ingredients total are in this recipe?
There are 7 main ingredients: chicken, avocado, mango, macadamia nuts, breadcrumbs, egg, and oil.
Is the mango purée served hot or cold?
The recipe suggests blending the mango while the chicken bakes; it is typically served at room temperature or slightly chilled as a vibrant base.