Sunday, November 25, 2012

The Weekend Chef: Panko Chicken with Grapefruit Honey Sauce

It's become more the norm now that I will plan the menu for the week but when the weekend comes around my husband, a.k.a. "The Weekend Chef" will do the cooking.  It was getting too difficult waiting for him to pick his recipes and then make the grocery list.  I like to menu plan for the week and get all of the shopping done on Monday, minus a quick trip later in the week for the extra produce needed later on.  So, here's another recipe that I found but my husband cooked.  This is basically a chicken cutlet breaded in panko and fried and then drizzled with a grapefruit honey sauce.  The sauce was really different and tasty - tangy and sweet at the same time.  The kids LOVED this, sauce too! The Weekend Chef said it was quick and easy to make.  Since the kids loved it so much I would definitely make this again!

Panko Chicken with Grapefruit Honey Sauce
recipe from Creative Kitchen Adventures via Art From My Table

4 chicken breasts, sliced in half to make thinner
Panko breadcrumbs
2 eggs beaten
Olive oil for pan
sea salt

1/2 cup grapefruit juice (2 grapefruits juiced)
1 small clove garlic, minced
1 Tbsp honey (I’ll add a little more next time)
sea salt

1.Rinse and slice chicken in half to make thinner chicken cutlets. Beat eggs in dish and have ready for dipping. Pour a cup or so of panko breadcrumbs into another container for dipping.

2.Using a mallet, pound to flatten chicken.

3.Preheat cast iron or other skillet with about a tablespoon of oil.

4.Dip each chicken cutlet into egg coating thoroughly, and then dip in panko. After you have 4 cutlets done, place into pan at the same time. Pan heated to medium (btwn 6-7 on electric stove).

5.Cook about 3 minutes on each side being careful not to burn, lowering heat as needed.Season with salt and pepper. Dip and cook remaining 4 cutlets. Chicken should be cooked through, but if a little nervous like I was, I placed them in my convection toaster oven for another 5 minutes at 350 degrees.

6.After all chicken is cooked, wipe out pan to use or grab a new skillet. Heat a small amount of olive oil. Soften minced garlic on low being careful not to burn. Burning garlic will make it taste bitter.

7.Add in grapefruit juice, honey, sea salt and pepper, and whisk thoroughly. Heat on medium to medium low stirring fairly often and reduce to a thick syrup.

8.Serve chicken breast with grapefruit honey sauce drizzled on top or use as a dipping sauce.

Family Rating: 2 thumbs up!

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