Macadamia, Garlic & Basil Crusted Chicken

I really love the combination of crunchy macadamia nuts, fragrant basil, and sweet honey in this chicken. The topping can be temperamental when applying it to the chicken, but don’t worry—even the ugly pieces will taste amazing!

CRUST

1½ cups raw macadamia nuts
½ cup fresh basil leaves
1 clove garlic, peeled
¼ tsp sea salt
Sprinkle of freshly ground black pepper
CHICKEN

4 chicken breasts, boneless or bone-in
FOR SERVING DAY

¼ cup honey, slightly warmed
Serves 4

Prep Day:

Place the crust ingredients in a food processor, and pulse until a coarse crumb forms. Place the crumbs in a 1-quart freezer bag, and seal.
Place the chicken in a separate 1-gallon freezer bag, and seal.
Place the crust and chicken freezer bags in another 1-gallon freezer bag, and seal. Place the bag containing the crust and chicken in the freezer until needed.
Serving Day:

Thaw the chicken and crust overnight in the refrigerator.
When you’re ready to cook, preheat your oven to 375°F (190°C).
Place the chicken on a parchment-lined baking sheet, and pat it dry with paper towels.
Mix the crust a little with your hands to work out any large chunks.
Brush the chicken with the warmed honey. Divide the crust mixture evenly over the 4 pieces of chicken, and press gently into a thin layer.
Bake the chicken until it is cooked through and the crust is golden, 30-35 minutes for boneless chicken and 45-50 minutes for bone-in chicken.

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Macadamia, garlic, and basil crusted chicken is freezer cooking that tastes like a dinner party. Chicken breasts are brushed with warm honey and coated in a coarse macadamia crumb with fresh basil and garlic, then baked until the crust is golden and the meat is juicy.

Pro Tips

• Pulse the crust to a coarse crumb rather than a fine meal — big buttery macadamia pieces give the coating its signature crunch and texture.
• Warm the honey slightly so it brushes on in a thin, even layer; it's the glue that holds the nut crust to the chicken and adds a subtle sweet glaze.
• Pat the chicken completely dry with paper towels before brushing — dry meat lets the crust stick and brown instead of steaming underneath.
• Work out any large chunks of the crust with your hands before pressing it on so every breast gets an even coating.
• This is a freezer-meal champion: store the crust and chicken in separate bags inside one larger bag, thaw overnight, and it's a weeknight dinner with no prep.

Frequently Asked Questions

Can I use chicken thighs?

Yes, boneless thighs work beautifully and stay even juicier under the crust. Reduce the oven time slightly since they cook faster than breasts.

Is this crusted chicken paleo?

Yes: macadamia nuts, fresh basil, garlic, and honey over chicken breasts. No breadcrumbs, cheese, or dairy in the coating.

How do I freeze this meal?

Bag the crust and the chicken separately, then seal both inside a larger freezer bag. Thaw overnight in the fridge, brush with honey, coat, and bake at 375°F.

What if I don't have macadamia nuts?

Cashews or blanched almonds give a similar buttery crunch in the crust. Pulse them to the same coarse texture and use the same method.

Recipe Card

Stav Kogan

Macadamia, Garlic & Basil Crusted Chicken

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• ½ cup fresh basil leaves
• 1 clove garlic, peeled
• ¼ tsp sea salt

Method

 

1. Sprinkle of freshly ground black pepper CHICKEN
2. 4 chicken breasts, boneless or bone-in FOR SERVING DAY
3. ¼ cup honey, slightly warmed Serves 4 Prep Day: Place the crust ingredients in a food processor, and pulse until a coarse crumb forms.
4. Place the crumbs in a 1-quart freezer bag, and seal.
5. Place the chicken in a separate 1-gallon freezer bag, and seal.
6. Place the crust and chicken freezer bags in another 1-gallon freezer bag, and seal.
7. Place the bag containing the crust and chicken in the freezer until needed.
8. Thaw the chicken and crust overnight in the refrigerator.
9. When you’re ready to cook, preheat your oven to 375°F.
10. Place the chicken on a parchment-lined baking sheet, and pat it dry with paper towels.
11. Mix the crust a little with your hands to work out any large chunks.
12. Brush the chicken with the warmed honey.
13. Divide the crust mixture evenly over the 4 pieces of chicken, and press gently into a thin layer.
14. Bake the chicken until it is cooked through and the crust is golden, 30-35 minutes for boneless chicken and 45-50 minutes for bone-in chicken.

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