Pounding out the chicken makes this a very quick-cooking dish, making it a great option in the week leading up to Thanksgiving.
Orange and Honey Chicken
- 1 boneless, skinless chicken breast, pounded to ¼-in. thickness
- 1 orange, zested
- 3 T. soy sauce
- 1 ½ T. honey
- 1 clove garlic, minced
- 4-5 asparagus spears, woody ends chopped off
- ¼ c. bread crumbs
- ½ c. canola or blended oil
Pound the chicken breast by placing it underneath plastic wrap and using a mallet. Season it with salt and pepper.
Combine the soy, honey, orange zest and garlic in a small sauce pan. Simmer for 5-6 minutes. Brush the chicken breast with the sauce. Place the asparagus on the chicken breast 1 in. from one of the ends of the chicken. Wrap up the chicken breast and pour some of the sauce over the chicken, taking care not put the brush back in the sauce, as you’ll be using it over the finished dish.
Put the oil in a shallow pan and start to heat. Test the oil with the handle of a wooden spoon by pressing it to the bottom of the pan. If bubbles arise, the oil is ready.
Roll the chicken breast in the bread crumbs and add it to the pan. Cook for 3-4 minutes per side, letting it turn golden brown. Remove immediately to a paper towel-lined plate.
Let the chicken rest for 5 minutes before slicing it. Plate the slices and drizzle the remaining sauce over the chicken.