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Hawaiian Encrusted Chicken

by ADMIN on JULY 13, 2011

I love hawaii; it’s a warm, lush, volcanic paradise. And since I have family there, I’m always receiving delicious gifts of macadamia nuts, coconut syrup, and fun flavored oils. So this chicken is my Ode to Hawaii – and with it’s sweet-savory crust, you’ll be looking for more! Hawaiian Encrusted Chicken Prep time: 15 mins Cook time: 35 mins Total time: 50 mins Serves: 4 A sweet-savory crust of macadamia and coconut will make this chicken one of your favorites!


  • 4 boneless, skinless chicken breasts

  • 3 slices whole wheat bread, toasted, dried, and crumbled (about 1.25 cups crumbled before grinding into crumbs)

  • ½ cup salted macadamia nuts

  • 1 egg, beaten

  • ¼ cup shredded coconut

  • 2 Tbsp coconut oil (optional)

  • 2 tsp olive oil

  • 1 tsp sea salt

  • ½ tsp ground pepper


  1. Preheat oven to 350F.

  2. Grind macadamia nuts, crumbled bread, salt, pepper, and shredded coconut in a food processor until the consistency of rough crumbs. Place crumbs in a shallow bowl.

  3. Brush chicken breasts with the beaten egg and then dredge in macadamia breadcrumbs, coating evenly.

  4. Heat 2 tsp olive oil in a large saute pan and quickly brown the breaded chicken on each side - about 2 to 3 minutes per side.

  5. Place chicken on a baking pan and drizzle with coconut syrup (optional syrup).

  6. Bake for 35 minutes or until chicken is cooked through.

  7. Enjoy with your favorite veggie! We had ours with Honey and Pear roasted Brussels sprouts!



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