Servings:
Serves 2 to 4
Total Time:
25 mins
Ingredients
Glaze
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1 1/2-inch pieceginger, peeled and gratedsee savings
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1 tablespoontoasted sesame seedssee savings
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1 tablespoontoasted sesame oilsee savings
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1 tablespoonhoneysee savings
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2 tablespoonsreduced-sodium soy saucesee savings
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Extra-virgin olive oilsee savings
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1 largeboneless chicken breast (skin on), halvedsee savings
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Kosher salt and freshly ground black peppersee savings
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1zucchini, sliced lengthwisesee savings
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6wonton wrappers, cut into strips, deep-fried, and saltedsee savings
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1/4 bunchfresh cilantro, for garnishsee savings
Directions
1.
Preheat oven to 375 degrees Fahrenheit. For the glaze, combine the ginger, sesame seeds, sesame oil, honey, and soy sauce in a small bowl and stir to mix. Set aside.
2.
In a large saute pan heat a 2-count of olive oil (about 2 tablespoons)over medium heat. Season the chicken on both sides with salt and pepper. Place the breasts, skin sides down, in the pan and sear for 3 to 5 minutes, until golden. Turn the breasts over and, using a pastry brush, liberally brush the glaze on top of the skin. Place the whole pan in the preheated oven and roast for 7 to 10 minutes, until chicken juices run clear (180 degrees Fahrenheit). Baste with glaze throughout cooking so the breast remains moist and tender. Let chicken stand until ready to
serve the salad, then slice chicken.
3.
Arrange zucchini strips on the bottom of a plate and top with sliced chicken breast. Scatter crispy wonton strips on top and drizzle with
pan juices. Garnish with cilantro.
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