Pan-Roasted Chicken with Ginger-CATALINA Sauce Recipe

Name: Pan-Roasted Chicken with Ginger-CATALINA Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 King Sooper's 1 lb For $0.99 thru 02/09; 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

Servings: persons

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 King Sooper's 1 lb For $0.99 thru 02/09
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

1
Pierce chicken several times with fork.
2
Combine next 11 ingredients in large bowl.
3
Stir in 1/2 cup barbecue sauce and 1 Tbsp.
4
ginger.
5
Add chicken; turn to evenly coat both sides of each breast.
6
Refrigerate 2 hours to marinate.
7
Heat oven to 400 degrees F. Remove chicken from marinade; set aside.
8
Drain vegetables; discard marinade.
9
Spread vegetables onto bottom of shallow baking dish.
10
Bake 30 min., stirring after 20 min.
11
Beat eggs in pie plate; stir in green onions and 1 Tbsp.
12
of the remaining ginger.
13
Place flour on large plate.
14
Dip chicken in flour, then in egg mixture, shaking gently to remove excess egg mixture.
15
Heat oil in large ovenproof skillet on medium-high heat.
16
Add chicken; cook 2 to 3 min.
17
on each side or until golden brown on both sides.
18
Place skillet in oven.
19
Bake 9 to 10 min.
20
or until chicken is done (170 degrees F).
21
Meanwhile, mix dressing and remaining ginger until well blended.
22
Spread dressing mixture onto platter.
23
Brush chicken with remaining barbecue sauce; place on platter.
24
Top with pine nuts.
25
Serve with roasted vegetables.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Pan-Roasted Chicken with Ginger-CATALINA Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Roasted Chicken with Ginger-CATALINA Sauce

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