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Instructions |
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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
NOTE- This flour and spice dredge mix is sufficient for two batches
of this chicken recipe. You can store the leftover mix in a Ziploc
bag in the freezer for the next time you make this recipe...and
there will be a next time.
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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.
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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.
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Originally Submitted
12/28/2012
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