Pan-Fried Chicken with Hoisin Cranberry Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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No need for sides âthis recipe makes a complete meal in just 30 minutes. The sweet, tangy cranberry sauce is perfect with chicken and couscous. âSimple & Delicious Test Kitchen Ingredients:
4 boneless skinless chicken breast halves (6 ounces each) |
1/4 teaspoon salt |
1/4 teaspoon ground ginger |
1/4 teaspoon pepper |
1/2 cup king arthur unbleached all-purpose flour |
2 eggs, beaten |
1 cup panko (japanese) bread crumbs |
2 tablespoons olive oil |
sauce: |
1 can (14 ounces) whole-berry cranberry sauce |
1/4 cup hoisin sauce |
1 teaspoon brown sugar |
1/4 teaspoon salt |
1/4 teaspoon ground ginger |
couscous: |
1 medium zucchini, chopped |
2 teaspoons olive oil |
1-1/4 cups water |
2 teaspoons hoisin sauce |
1 package (5.8 ounces) roasted garlic and olive oil couscous |
Directions:
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.
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