Breadcrumbs

Pan-Fried Chicken with Hoisin Cranberry Sauce

Total time: 30 mins

Ingredients:

Yield: 4 servings

    • 4 boneless, skinless chicken breast halves
    • 1/4 tsp. salt
    • 1/4 tsp. ground ginger
    • 1/4 tsp. pepper
    • 1/2 cup all-purpose flour
    • 2 eggs, beaten
    • 1 cup panko (Japanese) bread crumbs
    • 2 tbsp. olive oil
Sauce
    • 1 can (14 oz.) whole-berry cranberry sauce
    • 1/4 cup hoisin sauce
    • 1 tsp. brown sugar
    • 1/4 tsp. salt
    • 1/4 tsp. ground ginger
Couscous
    • 1 medium zucchini, chopped
    • 2 tsp. olive oil
    • 1 1/4 cups water
    • 2 tsp. hoisin sauce
    • 1 pkg. (5.8 oz) roasted garlic and olive oil couscous

Directions:

  1. Flatten chicken slightly; sprinkle with salt, ginger and pepper.
  2. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat chicken with flour, dip in eggs, then coat with crumbs.
  3. Cook chicken in oil in large skillet over medium heat for 4-6 minutes on each side or until no longer pink.
  4. Combine cranberry sauce, hoisin sauce, brown sugar, salt and ginger in a small saucepan; heat through.
  5. Sauté zucchini in oil in large saucepan until crisp-tender; add water and hoisin sauce. Bring to a boil. Stir in couscous. Remove from heat. Cover; let stand 5-10 minutes until water is absorbed; fluff with fork. Serve with chicken and cranberry sauce.
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