Ginger Lemon Chicken

Name: Ginger Lemon Chicken
Yield: 4 servings
Ingredients: 1/2 cup (125 mL) panko bread crumbs; 1 tbsp (15 mL) sesame seeds; 1 tbsp (15 mg) butter; 4 small chicken breasts (about 1-1/4 lbs/625 g); Salt and pepper to taste; 2 green onions thinly sliced; 2 tbsp (30 mL) minced gingerroot; 1 garlic clove minced; Grated zest of 1/2 lemon; 1 tsp (5 mL) cornstarch; 1 cup (250 mL) 10 % cream; 1 tbsp (15 mL) low sodium soy sauce; Lemon wedges

This recipe is taken from the 2014 Milk Calendar. This surprisingly quick and easy dish rivals those served at fine restaurants. The tender chicken with crispy coating marries perfectly with the zesty, lightly creamy sauce. Serve with steamed brown rice and tender-crisp green beans or broccoli.

Prep: 10 min - 15 min
Cooking: 30 min

Yields 4 servings

Ingredients

1/2 cup (125 mL) panko bread crumbs
1 tbsp (15 mL) sesame seeds
1 tbsp (15 mg) butter
4 small chicken breasts (about 1-1/4 lbs/625 g)
Salt and pepper to taste
2 green onions thinly sliced
2 tbsp (30 mL) minced gingerroot
1 garlic clove minced
Grated zest of 1/2 lemon
1 tsp (5 mL) cornstarch
1 cup (250 mL) 10 % cream
1 tbsp (15 mL) low sodium soy sauce
Lemon wedges

READY FOR REWARDS?

Preparation

Preheat oven to 400 °F (200 °C). Line a baking sheet with foil; butter foil.

In a large, dry nonstick skillet over medium-high heat, toast panko and sesame seeds, stirring, for about 3 min or until golden brown. Transfer to a shallow dish, stir in pepper and salt; set aside.

Return skillet to heat and add butter; swirl to coat. Add chicken, in batches to avoid crowding, and brown for about 2 min per side. Using tongs, remove chicken from skillet and dip both sides in reserved crumb mixture, pressing to coat. Transfer to baking sheet; press any extra crumbs on top of chicken. Set skillet aside, reserving butter.

Bake chicken in oven for about 20 min or until thermometer registers 170 °F (80 °C) or until no longer pink inside.

About 5 min before chicken is cooked, reheat skillet over medium heat until butter is sizzling; sauté green onions, ginger, garlic and lemon zest for 2 min. Whisk cornstarch into cream and stir into pan; stir in soy sauce. Cook, stirring, for about 3 min or until bubbling and slightly thickened.

Spoon sauce onto plates; top with chicken and serve with lemon wedges to squeeze over top.

Tips

Try to find small chicken breasts so you can serve 1 per person and they cook in the time specified. If only large portions are available, use 2 and cut them in half on a slanted diagonal to make equal portions that resemble smaller chicken breasts.