Stuffed Macadamia Chicken with Sage and Port Cream Sauce
Prep time
Cook time
Total time
This is the best chicken dish I have ever eaten.
Recipe type: Main
Cuisine: Australian
Serves: 4
Caramelized Onions
  • 2 medium-large onions sliced thinly
  • 1 tbs oil
  • ⅛ cup balsamic vinegar
  • 1 tbs brown sugar (more if you like sweeter onions)
  • Salt & pepper
Roast Garlic
  • 1 firm head of garlic
  • 1 tsp olive oil
  • sea salt
  • 4 Chicken breasts
  • 1 cup raw macadamia nuts
  • ½ cup freshly grated Parmesan cheese (the good stuff)
  • ½ cup panko bread crumbs
  • plain flour for rolling chicken in
  • 1 egg beaten and in a bowl big enough to dip the chicken breasts
  • Caramelized onions with roast garlic
  • 4 slices of brie
Sage and Port Cream Sauce
  • 2 tbs butter
  • 6 sage leaves finely sliced (or heaps of little tiny leaves if you're growing your own sage)
  • Port wine (only need a splash but it's important - you could use white wine but port is a must-have in my kitchen)
  • 300 ml (10 oz) cream
Caramelized Onions
  1. Place onions in a large skillet with the oil and sprinkle with salt. The salt helps to release moisture and keeps the onions from browning too fast.
  2. Cook over low heat until the onions are translucent.
  3. Add the balsamic vinegar and brown sugar and pepper.
  4. Stir to combine.
  5. Add water every time the pan looks dry and cook on low heat until the onions are dark brown and delicious. It took me nearly 2 hours to get mine the way I like them. (it's okay to taste one.. if it's not crunchy, it's probably done)
  6. Cool and cover and place in the refrigerator til needed.
Roast Garlic
  1. Cut a piece of tin foil big enough to enclose the head of garlic.
  2. Place the garlic on top of the foil.
  3. Cut the top of the garlic off to expose the cloves.
  4. Drizzle with oil and sprinkle with sea salt.
  5. Bring the sides of the foil together and twist the top.
  6. Place in the oven at 180C/350F for 45 minutes.
  7. Cool and squeeze out the cloves into the caramelized onions.
  8. Place in the refrigerator until needed.
  1. In a food processor add the Parmesan cheese and macadamia nuts and process until the nuts are fine but not powder. You want some crunch.
  2. Place in a bowl and mix in the panko crumbs.
  3. Place enough flour to coat chicken in a wide bowl and season with salt and pepper.
  4. Preheat oven to 180C/350F
  5. With a knife, make a pocket in the sides of the chicken breasts
  6. Place a spoonful of caramelized onions and roast garlic in the pocket along with a piece of brie.
  7. Roll each chicken breast in seasoned flour
  8. Dip in the beaten egg
  9. Roll in the macadamia and Parmesan coating mixture
  10. Heat a skillet and a small amount of oil and fry each chicken breast until golden on both sides.
  11. Place on a baking tray and bake for 16 minutes or til done.
Sage and Port Cream Sauce
  1. Heat the butter in a sauce pan and add the sage leaves and cook just until the butter begins to turn color. You don't want to burn the butter, just darken it slightly.
  2. Add the port and cook off the alcohol for a minute or so. It will sizzle so be careful.
  3. Add the cream and cook for a minute. I cooked mine longer and I loved the caramelization but that wasn't what the recipe said.
  4. Serve the chicken drizzled with just a bit of the sauce and a few chopped macadamia nuts on top.
Nutrition Information
Serving size: 4
Recipe by Orgasmic Chef at