Sage and Macadamia Nut Chicken Breasts
Crusted Sage and Macadamia Nut Chicken Breasts are a great low carb and gluten-free crunchy fried chicken, without the use of any breadcrumbs. Serve alongside a simple salad or stuff into a lettuce leaf with some sliced bell peppers for a meal the whole family will devour.
Servings: 4 serves
- 4 boneless skinless chicken breasts
- ½ cup chopped fresh parsley
- 2 tablespoon chopped fresh sage
- 2 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- ½ cup macadamia nuts crushed
- 2 tablespoon dijon mustard
- 1 teaspoon sea salt
- freshly ground black pepper to taste
Place the chicken breasts in a plastic bag (or a ziplock bag) and pound firmly with a meat cleaver or a rolling pin to flatten slightly.
Mix the herbs, salt and pepper along with the crushed nuts in a small bowl and place the mixture on a flat plate. Brush each breast with a thin layer of dijon mustard and coat each side with the herb mixture.
Heat 1 tablespoon olive oil in a saute pan over medium heat. Saute the breasts with the smooth rounded side down for about 3 to 4 minutes.
Reduce the heat to low and turn over the breasts, cooking for another 3 minutes, until cooked through. Remove from the pan and serve.
Calories: 391kcal | Carbohydrates: 4g | Protein: 50g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 144mg | Potassium: 971mg | Fiber: 2g | Vitamin A: 890IU | Vitamin C: 18.8mg | Calcium: 65mg | Iron: 2.9mg