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