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
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- 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
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- 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:
- Flatten chicken slightly; sprinkle with salt, ginger and pepper.
- Place the flour, eggs and bread crumbs in separate shallow bowls. Coat chicken with flour, dip in eggs, then coat with crumbs.
- Cook chicken in oil in large skillet over medium heat for 4-6 minutes on each side or until no longer pink.
- Combine cranberry sauce, hoisin sauce, brown sugar, salt and ginger in a small saucepan; heat through.
- 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.