This is one of my favorite ways to cook chicken and it’s so quick and easy. It makes a great weeknight dinner and you probably have everything you need in your pantry. I made this last night with my sauteed zucchini and quick berry pie and it was so yummy. This sauce is similar in method to the pomegranate raspberry glaze I made on some scallops a couple months ago.
Herbed Chicken with Black Current and Red Wine Sauce
2 boneless skinless chicken breasts
1 cup panko breadcrumbs
2 tablespoons dried oregano
1 tablespoon herbes de provence
3 tablespoons extra virgin olive oil
2 tablespoons black current jam
2 tablespoons red wine
Pound the chicken using a rolling pin or the flat side of a meat tenderizer between two pieces of plastic wrap until they are uniformly 1/4-1/2 inch thick. Season with salt and pepper.
Combine the panko and herbs on a plate. Dredge the chicken in the mixture to coat, and make sure to press the breadcrumbs into the chicken so they stick. You can also do a 3-part breading if you wish, just dredge them in flour and then egg before the breadcrumbs for a heavier breading.
Saute in the olive oil for 3 minutes each side.
Meanwhile, heat up the jam and wine in a pan or in the microwave. Once they are combined, the sauce is done. Plate the chicken and spoon the sauce over.
