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Pan-Roasted Chicken with Ginger-CATALINA Sauce

Name: Pan-Roasted Chicken with Ginger-CATALINA Sauce
Prep time: 40 min
Cook time: 2 h 40 min
Total time: 3 h 20 min
Yield: Makes 4 servings, 1/4 recipe (208 g) each.
Ingredients: 4 small boneless skinless chicken breasts (1 lb./450 g); 1 cup cold water; 1/4 cup Chinese Shao Hsing rice cooking wine; 2 Tbsp. oyster sauce; 2 Tbsp. soy sauce; 1 Tbsp. sesame oil; 1-1/2 tsp. coarse ground black pepper; 1 cup chopped yellow onions; 1 cup chopped carrots; 1 cup chopped celery; 2 pieces star anise (1/2 inch), crushed; 1/2 cup chopped fresh cilantro; 3/4 cup Bull's-Eye Bold Original Barbecue Sauce, divided; 3 Tbsp. minced gingerroot, divided; 2 eggs; 4 green onions, finely chopped; 1/2 cup flour; 1 Tbsp. oil; 1/4 cup Kraft Catalina Dressing; 2 Tbsp. pine nuts, toasted

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3 Hr 20 Min

Prep : 40 Min Cook: 2 Hr 40 Min

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4 Servings

Original recipe yields 4 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

4 small boneless skinless chicken breasts (1 lb./450 g)

1 cup cold water

1/4 cup Chinese Shao Hsing rice cooking wine

2 Tbsp. oyster sauce

2 Tbsp. soy sauce

1 Tbsp. sesame oil

1-1/2 tsp. coarse ground black pepper

1 cup chopped yellow onions

1 cup chopped carrots

1 cup chopped celery

2 pieces star anise (1/2 inch), crushed

1/2 cup chopped fresh cilantro

3/4 cup Bull's-Eye Bold Original Barbecue Sauce, divided

3 Tbsp. minced gingerroot, divided

2 eggs

4 green onions, finely chopped

1/2 cup flour

1 Tbsp. oil

1/4 cup Kraft Catalina Dressing

2 Tbsp. pine nuts, toasted

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How do I make it ?

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Step 1

Pierce chicken several times with fork. Combine next 11 ingredients in large bowl. Stir in 1/2 cup barbecue sauce and 1 Tbsp. ginger. Add chicken; turn to evenly coat both sides of each breast. Refrigerate 2 hours to marinate.

Step 2

Heat oven to 400ºF. Remove chicken from marinade; set aside. Drain vegetables; discard marinade. Spread vegetables onto bottom of shallow baking dish. Bake 30 min., stirring after 20 min.

Step 3

Beat eggs in pie plate; stir in green onions and 1 Tbsp. of the remaining ginger. Place flour on large plate. Dip chicken in flour, then in egg mixture, shaking gently to remove excess egg mixture.

Step 4

Heat oil in large ovenproof skillet on medium-high heat. Add chicken; cook 2 to 3 min. on each side or until golden brown on both sides. Place skillet in oven. Bake 9 to 10 min. or until chicken is done (170ºF). Meanwhile, mix dressing and remaining ginger until well blended.

Step 5

Spread dressing mixture onto platter. Brush chicken with remaining barbecue sauce; place on platter. Top with pine nuts. Serve with roasted vegetables.

Kraft Kitchen Tips!

Variation

Substitute 1 boneless pork tenderloin (1 lb./450 g) for the chicken. Butterfly the meat by cutting it lengthwise in half. Then, use to prepare recipe as directed, adding 1/4 cup maple syrup to the marinade.

Note

Chicken can be marinated overnight before cooking as directed.

Nutrition

Calories

350

Calories From Fat

% Daily Value

Fat 10 g

Saturated fat 2 g

10 %

Cholesterol 155 mg

Sodium 670 mg

28 %

Carbohydrate 32 g

Fibre 5 g

Sugars 14 g

Protein 32 g

Vitamin A

60 %

Vitamin C

20 %

Calcium

8 %

Iron

20 %

Servings

Makes 4 servings, 1/4 recipe (208 g) each.

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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