Pan-Fried Chicken with Hoisin Cranberry Sauce

Name: Pan-Fried Chicken with Hoisin Cranberry Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings.
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 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

No need for sides—this recipe makes a complete meal in just 30 minutes. The sweet, tangy cranberry sauce is perfect with chicken and couscous. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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 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

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 a large skillet over medium heat for 4-6 minutes on each side or until no longer pink.
Combine the cranberry sauce, hoisin sauce, brown sugar, salt and ginger in a small saucepan; heat through.
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.

Nutrition Facts

1 chicken breast half with 1/3 cup sauce and 3/4 cup couscous: 695 calories, 18g fat (3g saturated fat), 169mg cholesterol, 1215mg sodium, 88g carbohydrate (33g sugars, 4g fiber), 46g protein.

Originally published as Pan-Fried chicken with Hoisin Cranberry Sauce in Simple & Delicious October/November 2012

Reviews

My Review

Click stars to rate

Average Rating:

MOTCook

Jun 9, 2014

I did the chicken and sauce as recipe called but served it with rice. I will definitely make it again.
potlikker

Dec 4, 2013

Oh, how I wish this had a nutritional count. Still, it looks so good I might try it anyway.
jwfy

Sep 11, 2012

Followed recipe. Just 2 of us, so I used 1 lb. of thin sliced chicken breast. Usually leave 5 stars for the "WOW" recipes but since my wife really liked it (hard to please) I gave it 5 stars otherwise I probably would rate 4 stars. Will definitely make again.
redpen

Sep 7, 2012

Made it just as called for, and loved every bit of it, the chicken, the sauce and the couscous dish. Not difficult at all.