Crunchy Nut Chicken

Difficulty | Serves 4 | Book 2

Crunchy Nut Chicken

2 x 250g skinless chicken breasts
2 cups corn flakes
⅓ cup macadamia nuts finely chopped
½ teaspoon salt-reduced chicken stock powder
1 egg white
¼ cup skim milk
cooking spray

Per serve
Kilojoules1128 (cals 270)
GI RatingHigh


Preheat oven 180ºC fan forced.

  1. Flatten chicken breasts to double their size. Cut each breast in half giving you 4 pieces in total.
  2. Place corn flakes in a plastic bag then using a rolling pin or meat mallet crush finely.
  3. Add nuts and stock powder into bag and shake then pour onto a large flat plate.
  4. Beat egg white and milk with a whisk or fork on another flat plate until combined.
  5. Dip 1 chicken piece into egg mixture, then coat each side with crumbs. Repeat for 3 remaining pieces.
  6. Place on a flat baking tray that has been coated with cooking spray, spray over top of chicken and bake 25-30 minutes or until cooked and coating is golden brown.

Suitable to be frozen.

NOTE: An adapted version of this recipe is also in More Cooking for 1 or 2 people

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Dietitian's tip

Macadamia nuts add a great taste to this recipe and provide lots of mono and polyunsaturated fat that is needed for a healthy heart.

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