MACADAMIA CRUSTED CHICKEN BREAST WITH SAGE AND PORT CREAM SAUCE

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MACADAMIA CRUSTED CHICKEN BREAST WITH SAGE AND PORT CREAM SAUCE

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Ingredients

Adjust Servings:
4 chicken breasts skinless, boneless
1 cup macadamias chopped
1/2 cup fresh parmesan cheese
1/2 cup dry bread crumbs
plain flour
Milk
3 Eggs
5 sage leaves
300 millilitres Fresh Cream
Vegetable Oil
Butter
Salt
Black pepper corn mill
Features:
    Cuisine:
    • Serves 4
    • Medium

    Ingredients

    Directions

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    The 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 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 happiness. The chicken breast is a very versatile cut and prepared correctly it can be anything but dry and bland. This 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.

    1. Preheat oven to 180 degrees.
    2. Process nuts, cheese and bread crumbs in a food processor until relatively fine.
    3. Mix eggs with approx 1 cup of milk.
    4. Place some flower in a bowl and season with salt and pepper.
    5. 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)
    6. Place a non stick fry pan with a touch of butter and oil over medium heat and lightly brown crumbed chicken breasts.
    7. 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.
    8. 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.
    9. Add a good splash of port, be sure to cook or burn off the alcohol.
    10. Add the cream and cook for 1 minute or 2 and then reduce to a simmer.
    11. 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.
    12. 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.
    13. Ideally served with some light crisp green vegetables like snow peas or baby bok choy.

    Paul Hegeman

    Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

    Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

    He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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