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
Pan-Fried Chicken with Hoisin Cranberry Sauce
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
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.
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