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| Photo from Rock Recipes |
Double Crunch Honey
Garlic Chicken Breasts
4
large boneless chicken breasts
Place the chicken breasts between 2 sheets of plastic wrap and
using a meat mallet, pound the meat to an even 1/2 inch thickness.
Alternatively, you can slice the breasts by placing them flat on a cutting
board and using a very sharp knife to slice them into halves horizontally.
Sift together:
2 cup flour
4 tsp salt
4 tsp black pepper
3 tbsp ground ginger
2 tbsp ground nutmeg
2 tsp ground thyme
2 tsp ground sage
2 tbsp paprika
1 tsp cayenne pepper
Make an egg wash by whisking together:
4 eggs
8 tbsp water
Season the chicken breasts with salt and pepper, then dip the
meat in the flour and spice mixture. Dip the breast into the eggwash
and then a final time into the flour and spice mix, pressing the mix into the
meat to get good contact.
Heat a skillet on the stove with about a half inch of canola oil
covering the bottom. You will want to carefully regulate the temperature here
so that the chicken does not brown too quickly. The thinness of the breast meat
practically guarantees that it will be fully cooked by the time the outside is
browned. I find just below medium heat works well. I use a burner setting of
about 4 1/2 out of 10 on the dial and fry them gently for about 4
or 5 minutes per side until golden brown and crispy.
Drain on a wire rack for a couple of minutes before dipping the
cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.
Honey Garlic Sauce
In a
medium saucepan add:
2 tbsp
olive oil
3 – 4
cloves minced garlic
Cook
over medium heat to soften the garlic but do not let it brown. Add:
1 cup
honey
¼ cup
soya sauce (low sodium soya sauce is best)
1 tsp
ground black pepper
Simmer
together for 5-10 minutes, remove from heat and allow to cool for a few
minutes. Watch this carefully as it simmers because it can foam up over the pot
very easily.
Head on over to Rock Recipes for more great ideas!
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