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Stuffed Macadamia Chicken with Sage and Port Cream Sauce

June 10, 2012 by Maureen 122 Comments

[twitter]Folks, I won’t lie to you, this chicken dish is definitely an orgasmic recipe.  I’m not patting myself on the back because I’ve created something wonderful – I just want you to try this.  It’s not a simple recipe done in just a few minutes but much of it can be done ahead of time and you will come back and thank me.  If things are done ahead, it only takes about 20-25 minutes to get it on the table.

Australian Macadamia NutsThe Australian Macadamia Society sent me some gorgeous raw macadamia nuts a couple of weeks ago so I could come up with something yummy for my blog.  To them I say thank you, thank you, thank you because this dish is to die for and I would never have done it without your encouragement.

A lot of Americans think that the macadamia nut is from Hawaii but it’s actually native to Australia.  They are named after a scientist in the 1850s, Dr. John McAdam.  Out of all the native Australian foods (bush tucker), the macadamia is the only one developed commercially as a food. Folks, Australian macadamia nuts are really really good.  If you have a chance to get some, you should.

macadamia nut crackerThe only tough thing about the macadamia is the shell.  It’s a bear to crack.  Nearly every farmer’s market in Queensland where I live will have a stall of unshelled nuts and hand made whiz-bang nut crackers.  That’s how I got mine.

A crafty fellow with a big sack of nuts cracks one after another and shows how easy they are to crack so people will fork over for not only a bag of macadamia nuts but they’ll buy the cracker too.  I’m guilty as charged.

You put the nut in the rubber bit and slam the hammer on something hard and then use the little handle to poke the nut out.  It’s brilliant.

Anyway, moving along to my chicken dish.  John and I chatted over lunch one day about WHAT I was going to do with those gorgeous nuts before we’d tested them all gone. I said I loved balsamic onions, roasted garlic and brie and thought they’d go well with the chicken.  He agreed.

Once I decided what I wanted to make with the wonderful nuts, I trolled the net for some recipe ideas for macadamia crusted chicken and I found Paul Hegeman’s recipe on Chef’s Pencil and I bow down before him for this sauce.  I know I probably cooked the sauce too long because it began to caramelize but I loved it that way and will do it again.  If you don’t like it sweet or caramelly, don’t use more than a tiny splash of port and cook the cream only for a few minutes.

roasted garlicI started by roasting the garlic and caramelizing the onions.  Is there anything that smells better than onions cooking with balsamic vinegar along with garlic roasting in the oven?  I was SO hungry but I hadn’t even started on dinner.  (it was also only 2pm)  The onions take a really long time to cook so don’t rush this process.  You don’t want burnt onions, just slow cooked and tangy sweet.

Once the garlic is roasted and cool, pop out the cloves into the onions and combine, then set aside til you’re ready to use them. You can make the onions and garlic up to several days ahead of time.

Caramelized Onions with Roasted Garlic

You can also make the macadamia crust mixture ahead of time too.  Grate the Parmesan cheese, finely chop the nuts and cover tightly and place in the refrigerator until you need them.  This makes the actual meal very quick because all you need to do is add the panko crumbs just before you roll the chicken breasts in the crust mixture.

When it’s time to make dinner, make a pocket in the side of the chicken breast and stuff some onions and a slice of brie in there, then roll it in flour, dip it in beaten egg and roll in those delicious macadamia crumbs.

I turned on the oven to 180° (350°F) and while it was heating I pan fried the chicken for just a few minutes until both sides were golden brown.  Then I transferred them to an oven tray and baked them for 16 minutes.

While they were baking I made the sauce (oh this sauce!) and wilted the spinach.  If you have never tried sage cream sauce with port, you are in for a treat.  All it has in it is butter, sage, port and cream.  Depending upon how much port you put in, it can be a bit sweet.  You know how John doesn’t have a sweet tooth in his head so he tasted it and said, “It’s too sweet.”  I looked at him and said, “no problem,” and carefully scraped all the sauce off his chicken and into my mouth.

When I had it all plated and served dinner he said, “Where’s my sauce??”

“It’s too sweet for you.”

“I loved it but it IS too sweet, can I have some?”

“Sorry, I ate it with a spoon.”  My bad.  There WILL be a next time for this wonderful recipe at our house.  I hope I haven’t forgotten anything because sometimes I’m not so clever on writing down something new. I do a bit of this and a bit of that and if it’s good I sit back and try to remember what I did.

Stuffed Macadamia Crusted Chicken Breast with Sage Cream Sauce [tweetmeme]

4.9 from 19 reviews
Stuffed Macadamia Chicken with Sage and Port Cream Sauce
 
Print
Prep time
2 hours
Cook time
40 mins
Total time
2 hours 40 mins
 
This is the best chicken dish I have ever eaten.
Author: Maureen Shaw
Recipe type: Main
Cuisine: Australian
Serves: 4
Ingredients
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
Chicken
  • 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
Instructions
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.
Chicken
  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
Wordpress Recipe Plugin by EasyRecipe
3.1.09

 

Filed Under: Main Courses Tagged With: chicken

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Comments

  1. Trish says

    June 10, 2012 at 6:50 pm

    Just stop it.
    (we are having a bloody omelette….)

    Reply
    • Maureen says

      June 10, 2012 at 7:01 pm

      Omelettes are good 🙂 Get out of the cold and come up to the Sunshine Coast and I’ll make this for you. Promise 🙂

      Reply
  2. tania@mykitchenstories says

    June 10, 2012 at 7:38 pm

    This looks delicious. I love sage. Macadamias are a very frustrating nut aren’t they. You smashem and that mashes em. Bugger

    Reply
    • Maureen says

      June 11, 2012 at 12:28 am

      Hi Tania, with my nifty hammer thingy I crack the shells and the nuts stay whole. Mostly I buy shelled nuts like everyone else does. 🙂

      Reply
  3. Kari @ bite-sized thoughts says

    June 10, 2012 at 7:49 pm

    What an impressive dish! I’m with Trish – this is making me feel a little inferior in my dinner options for tonight!

    Reply
  4. Lorraine @ Not Quite Nigella says

    June 10, 2012 at 8:36 pm

    It looks divine! And there’s definitely a place for recipes that take a little longer. And they are on a long weekend! Hubby cracks macadamias open with a brick-he’s quite good at it 😉

    Reply
    • Maureen says

      June 10, 2012 at 11:05 pm

      I made a mess with a brick. I kept smashing the nut along with the shell. My little hammer pops them out whole. 🙂

      Reply
  5. peachkins says

    June 10, 2012 at 9:11 pm

    This has got to be the most watering chicken recipe I’ve read all week!

    Reply
  6. the wicked noodle says

    June 10, 2012 at 10:01 pm

    You SHOULD pat yourself on the back – this recipe looks amazing! I love macadamia nuts and they’re so underused in cooking. Can’t wait to try this!

    Reply
  7. Roberta says

    June 10, 2012 at 10:09 pm

    Looks divine. I’ll be over with Trish.

    Reply
    • Maureen says

      June 10, 2012 at 11:04 pm

      Once the onions are done it’s a piece of cake to put it together. Come on over. I have macadamia toffee ice cream for dessert. 🙂

      Reply
      • Roberta says

        June 11, 2012 at 10:05 am

        I’ll be there in 36 hours unless flight is delayed.

        Reply
  8. Victoria at Flavors of the Sun says

    June 10, 2012 at 10:49 pm

    Roasted garlic, caramelized onions, Macadamia nuts, balsamic vinegar, Parmesan cheese, sage and port??????? Oh my, what a scrumptious-looking dish. And what a terrific blog. So glad I found it.

    Reply
    • Maureen says

      June 10, 2012 at 11:03 pm

      Victoria, how cool to see you here. Thanks heaps. I love your blog.

      Reply
  9. Parsley Sage says

    June 10, 2012 at 11:53 pm

    Good lord. If you unleash this kind of awesomeness on baking club I may as well just give up now. You had be drooling at ‘roasted garlic’…

    Reply
    • Maureen says

      June 11, 2012 at 12:09 am

      PS, you make me laugh. I suspect this awesomeness was a one-off 🙂

      Reply
  10. Curt says

    June 11, 2012 at 12:51 am

    Wow, this really looks awesome. I love all these ingredients! Truly an orgasmic recipe I would say.

    Reply
    • Maureen says

      June 11, 2012 at 9:52 am

      Thanks a lot. That’s high praise coming fro you!

      Reply
  11. Sissi says

    June 11, 2012 at 1:09 am

    It looks gorgeous! Thank you for the precious information about macadamia nuts. I like using them instead of candlenuts (more difficult to get here) in certain Asian dishes.

    Reply
    • Maureen says

      June 11, 2012 at 9:51 am

      hi Sissi, what a great idea. I’ve mentally jotted that down for future reference. 🙂

      Reply
  12. Tammi Kibler | How Do You Cook Quinoa says

    June 11, 2012 at 1:32 am

    This dish looks so lovely. I think I will try making the caramelized onions today.

    Reply
    • Maureen says

      June 11, 2012 at 9:50 am

      You won’t be disappointed, Tammi, thanks for visiting!

      Reply
  13. Minnie(@thelady8home) says

    June 11, 2012 at 1:58 am

    I have never used macadamia nuts in my cooking, and the port sauce sounds fascinating. I want to give it a try! Just looking at the picture is giving me drools. I love it how dig out recipes and put a spin on it.

    Reply
  14. Rhonda says

    June 11, 2012 at 1:59 am

    I did not know that Macadamia nuts were from Australia, thanks for teaching me something 🙂 That chicken looks absolutely amazing.

    Reply
  15. Dawn says

    June 11, 2012 at 2:46 am

    Looks and sounds insanely good. On my list!

    Reply
    • Maureen says

      June 11, 2012 at 9:50 am

      Thanks Dawn, you will love it.

      Reply
  16. Drick says

    June 11, 2012 at 2:57 am

    never seen a macnut cracker – this does sound and look so good. love the taste I know and am gonna try it soon… thanks for sharing

    Reply
  17. Coffee and Crumpets says

    June 11, 2012 at 4:02 am

    You had me at macadamia. I love mac nuts, and then to add caramelised onions and Brie and sage?? Yummy! Are mac nuts expensive there? We have to pay an arm and a leg for them in the US…seems silly since Hawaii produces so many. I did not know they were native to Australia, I will be correcting everyone now when they mention Hawaii.

    Reply
  18. Magsx2 says

    June 11, 2012 at 4:50 am

    Hi,
    I love macadamia nuts, I have never tried them with chicken the recipe sounds delicious and looks fantastic.

    Reply
    • Maureen says

      June 11, 2012 at 9:49 am

      Thanks heaps for the comment and lovely to see you here!

      Reply
  19. Choc Chip Uru says

    June 11, 2012 at 6:20 am

    For chicken lovers everywhere this does indeed look orgasmic – actually no to every food lover out there it looks orgasmic! Wow 😀

    Cheers
    Choc Chip Uru

    Reply
    • Maureen says

      June 11, 2012 at 9:49 am

      Aww Uru, I know this wouldn’t be a dish for you. You were really kind to leave a comment.

      Reply
  20. celia says

    June 11, 2012 at 8:08 am

    What a dish! You had me at the caramelised onions, and then you went on to the roasted garlic…

    I didn’t know maccies were Australian! 🙂

    Reply
    • Maureen says

      June 11, 2012 at 9:48 am

      Hi Celia, yes, there are still native trees around but not many. The Australian Macadamia Society wants to change that and is encouraging people to plant the native variety to preserve it. Frankly, I’d want a nut I could eat. 🙂

      Reply
  21. Hotly Spiced says

    June 11, 2012 at 8:49 am

    I have tried to get macadamia nuts out of their impossible shells before. If only I had one of your gadgets. What a delicious meal. Too bad for your husband that he made that comment about the sauce – he won’t be so quick next time. I would love to try this. Those onions look amazing and the whole dish just comes together beautifully xx

    Reply
  22. balvinder ( Neetu) says

    June 11, 2012 at 9:25 am

    I love chicken recipes and this one with roasted garlic and caramelized onions are to die for. I have never bought macadamia nuts here but my relatives always send us from Australia.

    Reply
    • Maureen says

      June 11, 2012 at 9:47 am

      Then you know how tough they are to crack! I swear they could use these things for bullets 🙂

      Reply
  23. ea-the spicy rd says

    June 11, 2012 at 10:48 am

    Oh.My.Goodness!!! This recipe is calling out my name, port cream sauce and all!!!!

    Reply
    • Maureen says

      June 11, 2012 at 11:46 am

      The port sauce, if reduced enough, is absolutely divine! It can be made with white wine too but I love the port with this dish.

      Reply
  24. Anne@FromMySweetHeart says

    June 11, 2012 at 11:34 am

    Oh My God, Maureen! That just looks AMAZING! I’m not sure I’ve ever used macadamia nuts in savory cooking before but I definitely want to try this recipe. Funny, I got a bag of macadamia nuts from Trader Joe’s last week and saw that they were from Australia! Who knew?! Beautiful photography as always! : )

    Reply
    • Maureen says

      June 11, 2012 at 11:46 am

      Very cool that you have Australian macadamias. The macadamia society here will be really pleased. 🙂 It’s a holiday today – Queen’s birthday. Queen Liz is also queen of Australia. Its not her real birthday, just a day off for those you work for other people. 🙂

      Reply
  25. Jess @ Floptimism says

    June 11, 2012 at 11:41 am

    I love that you say to make the caramelized onions in advance. Generally I faux-caramelize onions because I’m impatient and don’t think to make a batch to keep in the fridge, but it frustrates me when people act like you can get a truly high-quality caramelized onion in any short period of time. You just can’t.

    Reply
    • Maureen says

      June 11, 2012 at 11:44 am

      This dish is good enough for company so I would make the effort and make the onions ahead of time. You’re right about not hurrying the onions. Lovely to meet you!

      Reply
  26. Christie @ Fig & Cherry says

    June 11, 2012 at 12:10 pm

    That first shot is definitely orgasmic – had me instantly salivating! I am a massive fan of macadamias and this is a lovely savoury way to cook with them – yum! (ps. anything with caramelised onions in it is a winner for me!)

    Reply
    • Maureen says

      June 11, 2012 at 12:18 pm

      Christie, how wonderful to see you. Like everyone else around the world, I love your blog. The things you create and the places you visit are just fantastic.

      Reply
  27. rebecca says

    June 11, 2012 at 12:58 pm

    wow this looks amazing and orgasmic for sure he he

    Reply
  28. Australian Macadamias says

    June 11, 2012 at 1:27 pm

    Such fantastic comments from everyone on this wonderful recipe, thanks again Maureen. Yes macadamias are native to Australia and can be used in both sweet and savoury dishes – a versatile and delicious little nut 🙂 http://www.facebook.com/AustralianMacadamias

    Reply
    • Maureen says

      June 11, 2012 at 11:34 pm

      Thanks, Lynne, the recipe was fun to make. Just you wait for the next one 🙂

      Reply
  29. Tania @ A Perfect Pantry says

    June 11, 2012 at 2:26 pm

    This dish would wow anyone… I love macadamias, and stuffed in the chicken works so perfectly. Thanks for sharing.

    Reply
  30. The Café Sucré Farine says

    June 11, 2012 at 5:06 pm

    Wow, this sounds totally amazing! yum, yum, yum!

    Reply
  31. Baker Street says

    June 11, 2012 at 5:30 pm

    Ooh! I love everything about this recipe! The caramelized onions, the roasted garlic, the port sauce and especially the macadamia stuffing.

    Reply
    • Maureen says

      June 11, 2012 at 11:34 pm

      stuffing is onions, garlic and brie.. macadamias coat the outside and give it a lovely, nutty crunch.

      Reply
  32. Lizzy (Good Things) says

    June 11, 2012 at 7:13 pm

    I agree with Celia, love the caramelised onion and the roasted garlic, awesome and very yummy Maureen!

    Reply
    • Maureen says

      June 11, 2012 at 11:33 pm

      I make a jam with the onions and roasted garlic. It’s wonderful with a nice bitey cheese. 🙂

      Reply
  33. Charles says

    June 11, 2012 at 9:33 pm

    That looks fantastic Maureen – not light on the list of ingredients but definitely a dish worth the extra things!

    I really want one of those macadamia nut crackers too, although I’ve never seen “whole” macadamia nuts before 😀

    Reply
    • Maureen says

      June 11, 2012 at 11:32 pm

      I’m not sure this is a five euro meal. 🙁 However, it’s not a very expensive dinner for guests. Chicken can be bought on sale, onions and garlic aren’t too expensive. The parmesan and macadamias aren’t cheap but you don’t need heaps and balsamic vinegar isn’t inexpensive if you get the good one. Next time I find the nuts and the hammer I’ll get a package together for you. 🙂

      Reply
  34. Lubna Karim says

    June 11, 2012 at 10:39 pm

    That’s an beautiful recipe…those r new nuts to me…..recipe sounds extremely yum…..

    Reply
    • Maureen says

      June 11, 2012 at 11:30 pm

      HI Lubna, lovely to meet you. Macadamia nuts are very popular in Australia and the United States. You should try them if you get a chance. 🙂

      Reply
  35. Jean (Lemons and Anchovies) says

    June 12, 2012 at 12:09 am

    Oh my gosh, Maureen. If you won’t pat yourself on the back, I will. This dish is insanely gorgeous–your first image is so appetizing. Perfection on a plate, I tell ya.

    Didn’t know all this about macadamia nuts either. Thanks for the education! 🙂

    Have a great week!

    Reply
  36. kitchenriffs says

    June 12, 2012 at 1:41 am

    “This is the best chicken dish I have ever eaten.”

    Wow. I’m definitely going to be trying this. How could I not with that recommendation?

    I’ll probably substitute thyme for the sage (my wife is allergic, alas – although this calls for so little I might be able to get away with it). And I agree port is an under used ingredient in most kitchens – it certainly is in mine (although I have a killer port sauce, too). Super post – thanks.

    Reply
  37. Laura @ Family Spice says

    June 12, 2012 at 1:49 am

    This sounds really amazing! And it takes the boring chicken dinner to a whole other level! I didn’t realize that macadamia nuts were originally from Australia. They are pricey here in the states, but still oh so addictive!

    Reply
  38. Suzanne says

    June 12, 2012 at 2:59 am

    It was first glance at the sauce that had me! This sounds fabulous girl and I had no idea that macadamia nuts were Australian born. I could lick that plate clean for sure, thanks for the recipe.

    Reply
  39. Valerie @ From Valerie's Kitchen says

    June 12, 2012 at 3:25 am

    Yep, you picked the right name for your blog. This looks completely and totally divine!

    Reply
  40. Cassie (bake your day) says

    June 12, 2012 at 4:24 am

    What an amazing dish! The whole thing has my salivating but I am especially loving the port cream sauce!

    Reply
  41. Ruby says

    June 12, 2012 at 4:34 am

    Ugh – you’re so lucky to have fresh macadamias. The ones we get here are tasteless (probably stale) and very over-priced. Still, if Hubby’s a good boy, I might make this for his next birthday. 🙂

    Reply
  42. Jenn and Seth (@HomeSkilletCook) says

    June 12, 2012 at 4:42 am

    amazing recipe Maureen! i have leftover sage that needs to be used up, and this sounds perfect!

    Reply
  43. Frugal in WV says

    June 12, 2012 at 5:06 am

    I love macadamia nuts, they are yummy! Your recipe looks delicious, as always 🙂

    Reply
  44. Katherine Martinelli says

    June 12, 2012 at 5:33 am

    Oh wow!! What a decadent, gorgeous recipe!

    Reply
  45. Tina@flourtrader says

    June 12, 2012 at 8:19 am

    Now this is what I call a recipe! Detail of every amazing piece that goes into this entree. Kudos to you for cracking your own nuts, I pay for them already cracked and they are not cheap because of being shelled.
    I have never really used any type of nut coating for chicken, but after seeing this the doors have really opened. Wish that plating had been on my dinner table instead of yours!

    Reply
  46. SarahKate (Mi Casa-Su Casa) says

    June 12, 2012 at 9:06 am

    You had me at Sage and Port Cream Sauce. Those might be the most magical words I’ve read this month! I love long, involved recipes like this. They make me feel like I’ve really earned my dinner! Plus, it gives me time to listen to music and potter about in the kitchen with a glass of wine… which is pretty much my ideal past-time!

    Reply
  47. clauda @Whats Cookin Italian Style Cuisine says

    June 12, 2012 at 10:39 am

    over the top gourmet wow!!!!

    Reply
    • Maureen says

      June 12, 2012 at 6:20 pm

      Aww, thanks so much!

      Reply
  48. Barb @ Profiteroles & Ponytails says

    June 12, 2012 at 12:06 pm

    I am getting hungry all over again looking at your photos. I thought I had every gadget going, but I don’t have one of those whizbang nut crackers! I didn’t know that macadamia’s are from Australia — even though I’ve visited a couple of times now. Hmmm. This flavour combination just sounds like heaven and well worth the effort involved. I must remember this for a time I feel like splurging.

    Reply
  49. Lisa says

    June 12, 2012 at 12:46 pm

    Maureen..I think this is the best looking and sounding breaded chicken I’ve seen in a long time. Macadamias are my fave nut along with pistachios…especially in baking, but I must try this chicken. It has everything I love – in it and along with it. The caramelized onions, roasted garlic, and that sage and port cream sauce. Three words..come to mama.

    LOL@ part 13z + 1. I give you permission to shoot me if that happens.

    OH..BTW…I’m sorry..I can’t help laughing @ ‘A crafty fellow with a big sack of nuts’

    Reply
  50. Nami | Just One Cookbook says

    June 12, 2012 at 3:59 pm

    Sigh! That first picture is a perfect shot. It looks wonderful, Maureen! I didn’t know that macadamia nuts were originally from Australia. Is the white chocolate macadamia nut cookies are from there too? I’d loooove to try this dish!

    Reply
    • Maureen says

      June 12, 2012 at 6:20 pm

      All the macadamia nuts I buy would be grown nearby where I live. 🙂

      Reply
  51. JasmyneTea says

    June 12, 2012 at 5:15 pm

    I never think to use macadamia’s for savoury, and I didn’t know that about the name! Great recipe, and great blog 🙂

    Reply
    • Ingence Foods says

      June 13, 2012 at 3:00 pm

      Agree.. this is a great recipe. I will have my partner to make it. Thanks.

      Reply
  52. Joanne says

    June 12, 2012 at 9:46 pm

    I LOVE mac nuts however I can get em…and combine them with those caramelized onions. I’m in heaven.

    Reply
  53. Nancy/SpicieFoodie says

    June 12, 2012 at 9:48 pm

    It does look and sound orgasmic. Both my husband and I would really love it. Thanks for sharing, now I’m hungry:)

    Reply
  54. yummychunklet says

    June 12, 2012 at 10:50 pm

    Wow. Such a stunning looking dish!

    Reply
  55. Catalina @ Cake with Love says

    June 12, 2012 at 11:46 pm

    Bow this is definitely one good chicken recipe, I love that you used sage and added macadamia nuts, it should taste great!

    Reply
  56. Catherine says

    June 13, 2012 at 1:08 am

    Dear Maureen, I’ll say it again. I love reading your posts. I feel like I am right there with you and you are talking to me.
    This dish is beautiful. It is a dish of someone who loves food and has the tastes dance in your head before making the dish. Bravo!!
    Have a beautiful day and thank you for your visits dear friend. Blessings. Catherine xo

    Reply
    • Maureen says

      June 13, 2012 at 1:14 pm

      Catherine, you have such a beautiful soul. I love visiting you.

      Reply
  57. lisaiscooking says

    June 13, 2012 at 6:13 am

    What a great chicken dish! And, a great use of your macadamia nuts. You’re right, I thought macadamias came from Hawaii. Good to know they’re really from Australia. They’re also one of my favorite nuts!

    Reply
  58. thyme (Sarah) says

    June 13, 2012 at 6:22 am

    Bookmarking! Wow…you got me at sage port cream sauce. Then I read about the stuffing of the chicken breasts with brie…then laying the whole thing on a bed of spinach. Oh my, I am definitely cooking this up soon. I agree, caramelizing onions takes a long time but with those on the stovetop and garlic in the oven…how much more wonderful can the house smell?!!

    Reply
    • Maureen says

      June 13, 2012 at 1:14 pm

      It smelled pretty darned good all day 🙂 I’ve been trying to think of what else I can use that sauce on. It was too good not to.

      Reply
  59. Bestfoodies says

    June 13, 2012 at 7:06 am

    I so wish I had all the necessary ingredients for this tonight! I love sage, even put it in my chicken salad. I can’t wait to try this. Pinned it and put the ingredient list in my phone for the store!

    Reply
    • Maureen says

      June 13, 2012 at 1:13 pm

      Don’t think I’ve evr put sage in a chicken salad but it sounds yummy. I grow it all the time.

      Reply
  60. Mireya @myhealthyeatinghabits says

    June 13, 2012 at 8:27 am

    You’re never too old to learn. I didn’t know Macademia nuts were native to Australia, but I really don’t care where they are from; I love to eat them! This dish looks sooo yummy that I’m going to bookmark it for a day when I’m not too concerned about eating healthy (no cream, butter, etc.) Pinned it on pinterest recipes to try.

    Reply
    • Maureen says

      June 13, 2012 at 1:13 pm

      Mireya, when you have a day that you throw caution to the wind, think of this recipe. Great to have you stop by.

      Reply
  61. Whozyerdanny says

    June 13, 2012 at 11:32 am

    This looks incredibly delicious !

    Reply
    • Maureen says

      June 13, 2012 at 1:12 pm

      Thanks so much! Lovely to meet you.

      Reply
  62. Devaki @ weavethousandflavors says

    June 13, 2012 at 12:37 pm

    Dear Maureen – This is orgasmic alright! And I love the premise behind you blog. This chicken is just too delish for words and you’re right – nothing better than balsamic caramelized onions and garlic roasting at the same time. A double whammy right there!

    Thrilled you loved my strawberry cheesecake pie and popped in to say hello. LOVE how this works! 🙂

    chow! Devaki @ weavethousandflavors

    PS – Where in Australia? I was at uni at UNSW 🙂

    Reply
    • Maureen says

      June 13, 2012 at 1:12 pm

      I live on the Sunshine Coast in Queensland but before that in Albury/Wodonga on the Victorian side. I’m originally from Maine and didn’t move to Australia from Florida til I was old. 🙂 lol

      Reply
  63. Alicia@ eco friendly homemaking says

    June 13, 2012 at 1:57 pm

    Oh my goodness this chicken looks amazing!!

    Reply
    • Maureen says

      June 13, 2012 at 3:15 pm

      it really was delicious! I can’t wait to serve it again. Hubby doesn’t like the same thing every night and I’ve made it twice in one week. 🙂

      Reply
  64. Marina@ Picnic at Marina says

    June 13, 2012 at 2:07 pm

    Maureen, that is one of a very sexy meals! I love the port sauce, mmm, delicious! 🙂

    Reply
    • Maureen says

      June 13, 2012 at 3:14 pm

      aww, thanks heaps!

      Reply
  65. Carrie @ Bakeaholic Mama says

    June 13, 2012 at 11:29 pm

    Maureen… this is mouth watering!!!! Looks so good.

    Reply
  66. silver price says

    June 14, 2012 at 10:21 pm

    The macadamia nut consists of an off-white kernel enclosed in a brownish shell that is smooth, thick, and very hard. The shell itself is enclosed in a thin, fleshy green membrane that cracks open when the nut is fully grown and has to be completely removed before the shell can be broken. Ripe macadamia nuts are crunchy, flavorful, and hold up better than under ripe nuts when cooked.

    Reply
  67. Jill~a SaucyCook says

    June 15, 2012 at 2:03 pm

    Seriously wonderful writing and recipe. I love the way you took care of the sauce problem for John…ha!!

    Reply
    • Maureen says

      June 15, 2012 at 4:50 pm

      he told me he’s a bit antsy now about telling me he doesn’t like something because he might not get fed. I reminded him that if that happened he had two hands and a fridge full of food. That didn’t seem to make him feel any better. 🙂

      Reply
  68. Jen L @ Tartine & Apron Strings says

    June 16, 2012 at 1:08 am

    I like the decadence! This is like pork chop food porn for me!!!

    Reply
    • Maureen says

      June 16, 2012 at 12:56 pm

      lol at the pork chop food porn !

      Reply
  69. Jamie says

    June 16, 2012 at 4:11 am

    This looks like the best chicken dish anyone could eat! I absolutely love it and must try it! Amazing and yes, sexy indeed! Wow you have outdone yourself. This is sooo bookmarked, baby! It is such a collection of the best flavors and textures in one dish.

    Reply
    • Maureen says

      June 16, 2012 at 12:56 pm

      Jamie, has anyone told you lately that you’re one of the nicest bloggers out there? You always make me feel 10′ tall when you visit. 🙂

      Reply
  70. Sofie Dittmann @thegermanfoodie says

    June 17, 2012 at 12:06 am

    Can I just say, “OMFG!” That looks SOOOO good.

    Reply
    • Maureen says

      June 17, 2012 at 9:57 am

      It was pretty good, Sofie!

      Reply
  71. Terra says

    June 17, 2012 at 9:46 am

    Oh how fun, macadamia nuts have such a gorgeous flavor for sweet or savory dishes:-) This dish really sounds wonderful, and the flavors together sound fantastic!! Hugs, Terra

    Reply
  72. Trish says

    June 25, 2012 at 6:32 am

    This looks great—I’m gluten-free so I’ll have to make some changes as far as panko crumbs and change to GF flour. Let you know how it comes out.
    Thanks, Trish

    Reply
    • Maureen says

      June 25, 2012 at 9:38 am

      Please let me know how it turns out gluten free!

      Reply
  73. Kelsey Deluise says

    July 3, 2012 at 5:28 pm

    I can almost smell the wonderful flavours from these. Great recipe and I’ll be sure to try it over the next weekend (quite anxious to actually) 🙂

    Reply
    • Maureen says

      June 23, 2013 at 9:38 pm

      Thanks, Kelsey!!

      Reply
  74. Bethany Susan says

    March 5, 2013 at 3:55 pm

    I’m having a hard time not cursing, this is SOOOOO good. I just made it. It took a long time, and I made a huge mess. SO WORTH IT. Orgasmic is right!!!!

    Reply
    • Maureen says

      June 23, 2013 at 9:37 pm

      I’m so glad you liked it! It’s my all-time fave.

      Reply
  75. Joanne @ Fifteen Spatulas says

    February 8, 2014 at 2:05 pm

    Macadamias too?!?! I can’t wait to try this!

    Reply
    • Maureen says

      February 8, 2014 at 9:39 pm

      If I had to choose a ‘last meal’ it would be this. 🙂

      Reply

Trackbacks

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