Ingredients
4 boneless skinless chicken breast halves (6 ounces each)1/4 teaspoon salt1/4 teaspoon ground ginger1/4 teaspoon pepper1/2 cup all-purpose flour2 large eggs, beaten1 cup panko bread crumbs2 tablespoons olive oilSAUCE:1 can (14 ounces) whole-berry cranberry sauce1/4 cup hoisin sauce1 teaspoon brown sugar1/4 teaspoon salt1/4 teaspoon ground gingerCOUSCOUS:1 medium zucchini, chopped2 teaspoons olive oil1-1/4 cups water2 teaspoons hoisin sauce1 package (5.8 ounces) roasted garlic and olive oil couscous
Preparation
Flatten chicken slightly; sprinkle with salt, ginger and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat chicken with flour, dip in eggs, then coat with crumbs.
Cook chicken in oil in a large skillet over medium heat for 4-6 minutes on each side or until no longer pink.
Combine the cranberry sauce, hoisin sauce, brown sugar, salt and ginger in a small saucepan; heat through.
Saute zucchini in oil in a large saucepan until crisp-tender; add water and hoisin sauce. Bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork. Serve with chicken and cranberry sauce.
