macadamia & herb crusted chicken breast

2 chicken breasts
6-8 ounces of unsalted macadamia nuts
3 tablespoons of chopped herbs (i used basil and flat leaf parsely, but anything works here)
olive oil
salt and pepper
2 eggs

food process the macadamia nuts and fresh herbs until fine. season with salt and pepper and pulse a couple more times. even though everyone loves nut butters, don't process it too far or you'll have some funky nut butter going on here. place mixture on a plate and set aside.

clean the chicken breasts and slice them in half length wise. this will help them cook faster and ultimately bring the portion size back to reality. preheat a skillet to medium-low heat with a good dose of olive oil.

beat the eggs in a shallow dish. coat both sides of the chicken breast in the egg and then coat in the nut mixture. really press the mixture onto the chicken so it sticks. place immediately into the skillet.

cook the chicken in batches, 5-7 minutes per side. clean out the crumbs and extra oil in between batches.

i served this with steamed brussel sprouts.



"i love how crunchy the bread crumbs are... but knowing you, they aren't bread crumbs." - george, mr. i-thrive-on-paleo-and-don't-like-to-admit-it.