Macadamia Nut Chicken Breasts with Banana Chutney

• 6 boneless skinless chicken breast halves (5 to 6 ounces each)
• 34 cup macadamia nuts
• 34 cup fine dry breadcrumb
• 12 cup all-purpose flour
• 3 large eggs
• salt & freshly ground black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 4 large firm-ripe bananas
• 4 tablespoons chopped cilantro
• 12 lime
• 2 tablespoons unsalted butter
• 2 -3 tablespoons chopped crystallized ginger (or pickled sushi ginger, chopped)
• 14 teaspoon cinnamon
• 18 teaspoon cardamom
• 2 tablespoons maple syrup (or brown sugar)
• 1 pinch salt

1. First prepare the chutney.
2. Peeled and dice the 4 bananas into 1/2-inch cubes.
3. Chop enough cilantro to measure 4 tablespoons.
4. Juice the 1/2 lime.
5. In a small saucepan, melt the 2 tablespoons butter over medium heat.
6. Add the crystallized ginger, 1/4 teaspoon cinnamon, and 1/8 teaspoon cardamom and cook 30 seconds.
7. Add the cubed bananas, 2 tablespoons maple syrup, and 2 to 3 tablespoons water, lower the heat, and cover the pan.
8. Cook until the bananas are tender, stirring frequently, about 3 to 4 minutes.
9. Step 3: meanwhile, prepare the chicken breasts.
10. Chicken Breasts.
11. Place the 6 chicken breasts in a single layer between 2 pieces of plastic wrap and pound lightly with a rolling pin until they are somewhat evened out and flattened.
12. Place the 3/4 cup macadamia nuts with half the bread crumbs in a food processor or blender and pulse until finely ground.
13. In a shallow bowl, combine the ground crumb/nut mixture with the remaining bread crumbs.
14. Place the 1/2 cup flour in another shallow bowl.
15. Lightly beat the 3 eggs in a third shallow bowl with some salt and pepper.
16. Heat a heavy 12-inch nonstick skillet over medium heat.
17. Meanwhile, dip a chicken breast into the flour, then into the eggs, then into the nut-crumb mixture; pat the crumbs on to adhere.
18. Set the breast on a plate and repeat with remaining chicken.
19. When the skillet is hot, add the 2 tablespoons each of oil and butter and heat until the butter is melted.
20. Lower the heat and add the chicken breasts in a single layer.
21. Cook them until golden and done, about 3 to 4 minutes per side.
22. (If the heat is too high, the coating will burn.)
23. Remove to a serving platter.
24. finish the chutney and serve.
25. Add the juice of the 1/2 lime, salt, and 4 tablespoons chopped cilantro, or to taste, to the chutney.
26. Add more sweetener, if necessary.
27. Transfer the chutney to a serving bowl.
28. Serve with Basmati rice.
29. Enjoy!

chicken, nuts, breadcrumb, flour, eggs, salt, vegetable oil, butter, bananas, cilantro, lime, unsalted butter, ginger, cinnamon, cardamom, maple syrup, salt

Taken from www.food.com/recipe/macadamia-nut-chicken-breasts-with-banana-chutney-62395 (may not work)