Weekly Winner: Seriously, Who Doesn’t Need a New Chicken Breast Recipe??

As much as I like to think that on any given evening, I am prepped and ready to put a gourmet meal on the table with just a moment’s notice, it seems that reality likes to slap me in the face with a dose of the real world.  There are days that it just is not going to happen.  But I can dream, can’t I?

This was a crazy busy week of making marvelous meals for others, so when time for a mid-week dinner at home arrived, I was very pleasantly surprised by this recipe.  It’s easy.  It’s quick.  But perhaps most importantly – it’s different!  It has a wonderfully fresh and bright taste and is unique from every other sautéed boneless, skinless chicken breast recipe I have.  It requires no special ingredients and will go well with a wide variety of side dishes.

The recipe comes from Cuisine at Home magazine, which recently has become a go-to resource for me.  Admit it:  You’re getting tired of more than half of the ways you prepare chicken breasts, aren’t you?  I know I am. (My recipes that is, not yours — I’m not judging.  Yours might be fabulous).  But seriously, can’t you use another good chicken recipe.  Here it is!  Enjoy.

Spicy Garlic Chicken with Lemon Glaze

Serves 2

Ingredients

2 boneless, skinless chicken breasts

¼ tsp kosher salt

1/8 tsp black pepper

¼ cup panko breadcrumbs

2 tsp minced fresh garlic

¼ tsp dried oregano

1 tsp minced lemon zest

2 Tbsp fresh lemon juice

2 tbsp honey

2 tsp Tabasco sauce

2 tsp extra-virgin olive oil

Instructions

Season chicken with salt and pepper.  Stir together panko, garlic, and oregano; place in a shallow dish.  Dredge both sides of chicken with panko mixture.

Whisk together zest, lemon juice, honey and Tabasco.

Heat oil in a nonstick skillet over medium.  Add chicken and sauté until browned on both sides and cooked through, about 6 minutes per side.  Transfer chicken to a plate.

Add lemon juice mixture to the skillet; reduce until syrupy, about 1 minute.  Return chicken to skillet, flipping them to coat in the glaze.

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