Either mix together the orange juice and soy sauce and place it in a zip lock bag or other sealable container along with the chicken OR put the buttermilk in a zip lock bag or other sealable container along with the chicken.

Marinate in the fridge for at least an hour or overnight if possible.

Preheat the oven to 400°F (200°C).

Mix together the bread crumbs, finely chopped macadamia nuts, salt and pepper in a large bowl or on a large plate.

Pour the three tablespoons of oil on an oven safe baking tray.

Heat the tray in the oven for 5 minutes.

Meanwhile, remove the chicken breasts from the marinade. Discard any remaining marinade.

One chicken breast at a time, press the meat into the bread crumbs firmly on both sides.

Carefully remove the baking tray from the oven and place on a heat proof surface.

After placing the chicken breasts on the baking sheet plump side up, carefully press some of the remaining crumbs into the top of the chicken breasts.

Bake the chicken breasts, without turning, for 30 to 40 minutes until they reach an internal temperature of 165°F and no pink remains inside.

Serve with potatoes or rice and a green vegetable.