Pan-Fried Chicken with Hoisin Cranberry Sauce
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
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4 boneless skinless chicken breast halves (6 ounces each)
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1/4 teaspoon salt
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1/4 teaspoon ground ginger
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1/4 teaspoon pepper
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1/2 cup all-purpose flour
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2 large eggs, beaten
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1 cup panko bread crumbs
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2 tablespoons olive oil
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SAUCE:
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1 can (14 ounces) whole-berry cranberry sauce
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1/4 cup hoisin sauce
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1 teaspoon brown sugar
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1/4 teaspoon salt
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1/4 teaspoon ground ginger
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COUSCOUS:
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1 medium zucchini, chopped
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2 teaspoons olive oil
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1-1/4 cups water
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2 teaspoons hoisin sauce
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1 package (5.8 ounces) roasted garlic and olive oil couscous
Directions
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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.
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2.
Cook chicken in oil in a large skillet over medium heat for 4-6 minutes on each side or until no longer pink.
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3.
Combine the cranberry sauce, hoisin sauce, brown sugar, salt and ginger in a small saucepan; heat through.
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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.
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.
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