Need a twenty minute meal on a busy weeknight? Panko Chicken with Grapefruit Honey Sauce is the answer. Sounds fancy, right? You’re family will think this is special occasion, but it’s easy peasy lemon squeezy! You can whip this up in no time, have an awesome dinner and still be to the soccer field on time.
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Panko Chicken with Grapefruit Honey Sauce
This Panko chicken with grapefruit honey sauce recipe comes from one of my favorite cookbooks, Mark Bittman’s “Kitchen Express”. This book is sectioned off by seasons, and that’s just one of the things I like about it. The best part? 20 minute meals. 🙂
The sweetness of the honey, acidity of the grapefruit, and crunch of the panko is what really sets this apart.
Panko bread crumbs (these are the ones I buy) are Japanese bread crumbs and they are more course in texture than regular breadcrumbs. You should be able to find them by the regular bread crumbs at your local grocery store.
More quick meals:
Panko Chicken with Grapefruit-Honey Sauce
- 6 boneless skinless chicken breasts
- 2 eggs beaten
- 1 cup panko bread crumbs
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 Tbs olive oil
- 1 clove garlic minced
- 2 Tbs butter
- 1/2 cup freshly squeezed grapefruit juice 1-2 grapefruits
- 1 Tbs honey
- Fresh grapefruit slices for garnishing
- Pound chicken breasts to 1/4 inch thick.
- Season the panko bread crumbs with salt and pepper.
- Set up an assembly line with the chicken, beaten eggs, panko bread crumbs.
- Dredge the chicken in the eggs first, and then the bread crumbs.
- Heat oil in a frying pan and cook the chicken on both sides until golden and cooked throughout.
- Wipe the pan clean and add butter and minced garlic just until the garlic is softened.
- Add grapefruit juice and honey.
- Reduce, by simmering, until syrupy.
- Serve chicken with sauce drizzled on top and garnished with grapefruit slices.