Tuesday, March 22, 2011

Panko Chicken with Grapefruit-Honey Sauce

This is a recipe from my latest favorite cookbook, Mark Bittman's "Kitchen Express".

The sweetness of the honey, acidity of the grapefruit, and crunch of the panko really make this special.

Pound chicken breasts to 1/4 inch thickness; dredge them first in a beaten egg and then in panko breadcrumbs seasoned with salt and pepper.  Panko is a Japenese bread crumb, they are found near the regular bread crumbs at your local grocery store.  They are more coarse and give much more crunch.
Heat a few tbs of olive oil; cook the chicken on both sides until golden and just done, about four minutes total.  Wipe the pan clean and soften some minced garlic for a minute in some more oil or butter; add half a cup of grapefruit juice and a tbs or so of honey.  Season with salt and pepper and reduce until syrupy.  Serve the chicken generously drizzled with the sauce and garnished with fresh grapefruits slices.

Yum!  Let me know if you give this one a try and what you think.

1 comment:

  1. YUM-O Anna ate a whole one, my niece had some, and Dave and I finished off the pan. All agreed the sauce was super good. Thanks for the meal!