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Saturday, August 18, 2012

Crispy Honey Crunch Chicken Breasts

When given a choice between steak, pork, seafood, or chicken, my husband will always choose chicken. It kind of baffles me. I grew up eating a different meat every night, seldom having one type of meat twice in a row (except for Thanksgiving when we had leftover turkey for a month). Not my husband. He would eat chicken every night of the week without complaint.

Because of this, I've become very good at making a vast variety of chicken dishes so that I don't become too bored. Chicken Alfredo with spinach on Monday, General Tso's Chicken on Tuesday, Chicken Quesadillas on Wednesday, BBQ Chicken on Thursday, and then maybe something with sausage (Pasta a la vodka with sausage) on Friday for some variety. This is how it goes.

Therefore, I'm always on the lookout for new chicken dishes that are quick to make on a weeknight. Here is one of my new favorites. This is an especially quick meal to make if you do a little prep beforehand. It is also good for using up some of those spices from the back of your pantry. Adjust the spices to your liking.

Crispy Honey Crunch Chicken Breasts
Chicken & Breading:
3 boneless skinless chicken breasts (or 6-8 cutlets)
2 cups flour (wholewheat is good too)
4 tsp salt
4 tsp pepper
3 tbsp ginger
2 tbsp nutmeg
2 tsp thyme
2 tsp sage
2 tbsp paprika
1 tsp cayenne pepper
4 eggs
8 tbsp water

several cloves of garlic
1 cup honey
1/4 soy sauce (low sodium)
1 tsp black pepper

First, slice the chicken breasts so that you have two cutlets. Then, place one slice at a time between two sheets of cling wrap and pound them out with a large blunt object (I have a meat hammer, but you can use a jar or heavy pan). This can be done beforehand or you can just buy cutlets (but I think the price they charge for cutlets is outrageous).

Sift together the flour and spices in a large flat bowl or pan (pie pans work well for this). In another flat bowl,  scramble the eggs together with the water to make an egg wash. 

Heat enough oil in a large pan with enough oil to cover the bottom of the pan. Then, take one chicken cutlet and cover it with the flour mix. Next dip it in the egg wash, and then back into the flour, patting the flour into the meat. Shake off the excess and put it into the hot pan to cook. Do this will all the chicken, careful not to over crowd the pan. When the chicken is brown (watch closely so it doesn't burn) place on a cooling rack laying in a baking sheet and keep it in a warm oven. Finish all the chicken.

Next, drain the oil out of the pan and add a tablespoon or so into the pan with the garlic. Cook the garlic for a minute and then add the honey and soy sauce mix. Carefully cook the honey mix down into a thick sauce. Remove the honey sauce from the pan.

If desired, add some greens into the hot pan (I used arugula) to wilt. Just stir the greens around for a minute or two and let them pick up the leftover sauce in the pan and golden bits from the chicken.

Serve the chicken on a plate, top with greens and sauce, and a side of roasted potatoes. Enjoy!

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