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1
Make Macadamia flour: mix together flour, pulverized nuts and season with salt and fresh black pepper.
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2
Make egg dip for chicken breast: mix one egg with milk and 1 tablespoon mustard, and season with salt and fresh black pepper.
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3
Make mustard sauce: mix remaining mustard and mayonnaise, and thin with water.
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4
Slice the chicken breasts in 3 horizontal slices.
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5
Pound them slightly between plastic wrap or waxed paper, season with salt and pepper.
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6
Slice the onion thinly, saute it in 1 tablespoon olive oil for about 4 to 5 minutes until caramelized.
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7
Remove from pan.
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8
Flour chicken pieces and dredge in the egg dip, then flour them again.
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9
Saute them for 3 minutes on each side until golden brown.
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10
Remove from pan to a baking sheet and bake them at 375 degrees for 3 to 4 minutes, or until juices run clear.
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11
Drain excess oil and breading from the saute pan, and add 1 tablespoon olive oil and sliced garlic.
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12
Stir until golden.
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13
Add spinach and red pepper, sauteeing until spinach is wilted.
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14
Season with salt and pepper, and transfer to the center of a serving plate.
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15
Add 1 tablespoon butter to the pan.
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16
When melted, add the onions and cook briefly.
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17
Place on top of the spinach.
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18
Remove the chicken from the oven and fan it around the vegetables.
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19
Spoon the mustard sauce around it
