Panko-Crusted Chicken With Maple-Ginger Sauce | [an error occurred while processing this directive]

[an error occurred while processing this directive] Panko-Crusted Chicken With Maple-Ginger Sauce

02:46 PM CST on Tuesday, November 10, 2009

Panko-Crusted Chicken With Maple-Ginger Sauce

4	(6-ounce) chicken breasts, pounded flat

1	large egg

1	tablespoon parsley, finely chopped

1	cup panko (Japanese bread crumbs)

1	teaspoon salt

½	teaspoon pepper

2	tablespoons olive oil

1	cup chicken broth

3	tablespoons pure maple syrup

1	tablespoon ginger, freshly grated

1	tablespoon butter

Using rolling pin, pound chicken in resealable plastic bag to 1/3 - to ½ -inch thickness.

Whisk egg and parsley in a large bowl. Place chicken in egg mixture; turn to coat. Dip each chicken piece in panko; turn to coat. Sprinkle with salt and pepper.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side.

Meanwhile, whisk broth, syrup and ginger. Transfer chicken to plates. Add broth mixture to skillet; boil until reduced to ¾ cup, stirring occasionally, about 4 minutes. Add butter; whisk until melted. Serve over chicken. Makes 4 servings.

PER SERVING: Calories 439 (33% fat) Fat 16 g (4 g sat)

Cholesterol 154 mg Sodium 888 mg Fiber 1 g

Carbohydrates 32 g Protein 39 g

SOURCE: Jane Jarrell

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