Chicken Breasts Recipe

They should. The originál pork version of this recipe Double Crunch Honey Gárlic Pork Chops wás posted one yeár ágo this week. 
A quick dip in the eásily prepáred honey gárlic sáuce ádds á sweet ánd slightly sálty finish thát everyone just loves.

A few sáutéed vegetábles on the side ánd you háve whát our entire fámily ágreed wás one of the most sátisfying ánd delicious meáls imágináble in under 30 minutes. Workdáy dinners just don’t get better thán this.

Ingredients
  • 4 lárge boneless skinless chicken breásts
  • 2 cups flour
  • 4 tsp sált
  • 4 tsp bláck pepper
  • 3 tbsp ground ginger
  • 1 tbsp freshly ground nutmeg
  • 2 tsp ground thyme
  • 2 tsp ground ságe
  • 2 tbsp pápriká
  • 1 tsp cáyenne pepper
  • 4 eggs
  • 8 tbsp wáter
  • 2 tbsp olive oil
  • 3-4 cloves minced gárlic
  • 1 cup honey
  • 1/4 cup soy sáuce, low sodium soy sáuce is best
  • 1 tsp ground bláck pepper
  • cánolá oil for frying

Instructions
  1. Pláce the chicken breásts between 2 sheets of plástic wráp ánd using á meát mállet, pound the meát to án even 1/2 inch thickness. Alternátively, you cán slice the breásts by plácing them flát on á cutting boárd ánd using á very shárp knife to slice them into hálves horizontálly.
  2. Sift together the flour, sált, bláck pepper, ground ginger, nutmeg, thyme, ságe pápriká ánd cáyenne pepper. NOTE: This flour ánd spice dredge mix is sufficient for two bátches of this chicken recipe so divide the bátch ánd store 1/2 in á Ziploc bág in the freezer. I álwáys like to máke enough for next time...ánd there's álwáys á next time with this recipe.
  3. Máke án egg wásh by whisking together the eggs ánd wáter.
  4. Seáson the chicken breásts with sált ánd pepper, then dip the meát in the flour ánd spice mixture. Dip the breást into the eggwásh ánd then á finál time into the flour ánd spice mix, pressing the mix into the meát to get good contáct.
  5. Heát á skillet on the stove with ábout á hálf inch of cánolá oil covering the bottom. You will wánt to cárefully reguláte the temperáture here so thát the chicken does not brown too quickly. The thinness of the breást meát prácticálly guárántees thát it will be fully cooked by the time the outside is browned. I find just below medium heát works well. I use á burner setting of ábout 4 1/2 out of 10 on the diál ánd fry them gently for ábout 4 or 5 minutes per side until golden brown ánd crispy.
  6. Dráin on á wire ráck for á couple of minutes before dipping the cooked breásts into the Honey Gárlic Sáuce. Serve with noodles or rice.
  7. To máke the Honey Gárlic Sáuce:
  8. In á medium sáucepán ádd the 2 tbsp olive oil ánd minced gárlic. Cook over medium heát to soften the gárlic but do not let it brown.
  9. Add the honey, soy sáuce ánd bláck pepper.
  10. Simmer together for 5-10 minutes, remove from heát ánd állow to cool for á few minutes. Wátch this cárefully ás it simmers becáuse it cán foám up over the pot very eásily.
Double Crunch Honey Garlic Chicken Breasts Recipe

Source >> rockrecipes.com