Recipe

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• 4 boneless skinless chicken breast halves (6 oz each)
• 1/4 tsp salt
• 1/4 tsp ground ginger
• 1/4 tsp pepper
• 1/2 cup king arthur unbleached 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 package (5.8 oz) roasted garlic and olive oil couscous

• 1 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.
• 2 Cook chicken in oil in a large skillet over medium heat for 4-6 minutes on each side or until no longer pink.
• 3 Combine the cranberry sauce, hoisin sauce, brown sugar, salt and ginger in a small saucepan; heat through.
• 4 Saute zucchini in oil in a large saucepan until crisp-tender; add water and hoisin sauce. Bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork. Serve with chicken and cranberry sauce. Yield: 4 servings.