Name: Pan-Fried Chicken with Hoisin Cranberry Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 4
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 large eggs, beaten -; 1 cup panko 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 -

Pan-Fried Chicken with Hoisin Cranberry Sauce

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pan-Fried Chicken with Hoisin Cranberry Sauce

1. 4 boneless skinless chicken breast halves (6 ounces each) -

2. 1/4 teaspoon salt -

3. 1/4 teaspoon ground ginger -

4. 1/4 teaspoon pepper -

5. 1/2 cup all-purpose flour -

6. 2 large eggs, beaten -

7. 1 cup panko bread crumbs -

8. 2 tablespoons olive oil -

9. Sauce: -

10. 1 can (14 ounces) whole-berry cranberry sauce -

11. 1/4 cup hoisin sauce -

12. 1 teaspoon brown sugar -

13. 1/4 teaspoon salt -

14. 1/4 teaspoon ground ginger -

15. COUSCOUS: -

16. 1 medium zucchini, chopped -

17. 2 teaspoons olive oil -

18. 1-1/4 cups water -

19. 2 teaspoons hoisin sauce -

20. 1 package (5.8 ounces) roasted garlic and olive oil couscous -

How to cook deliciously - Pan-Fried Chicken with Hoisin Cranberry Sauce

1. Stage

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. Stage

Cook chicken in oil in a large skillet over medium heat for 4-6 minutes on each side or until no longer pink.

3. Stage

Combine the cranberry sauce, hoisin sauce, brown sugar, salt and ginger in a small saucepan; heat through.

4. Stage

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.