Orange Panko Chicken with Blood Orange Salsa
I know the blog has been a little quiet recently, but that’s because my other life, that of a mother, took over last month. While I love cooking and this blog, I also love my boys and am very involved in their school. It was that involvement that kept me away from Kitchy. But things have slowed down at the school, which means I’m back to regular posting. I couldn’t be more excited, and I wanted to share that excitement by posting a recipe packed with flavor.
I know winter seems like a quiet time for flavor, but that’s only if you’re not a citrus fan. See, January through March is prime citrus season. This is the time when Blood Oranges, Meyer Lemons and Sumo Tangerines make their appearance. But there are also Satsumas, Cara Caras, pomelos… the list goes on and on. As a matter of fact, there are so many citrus options this time of year, there’s just no way your meal won’t be full of flavor.
I love citrus. I use lemons, oranges and limes every chance I get. I’ll put them in smoothies, add them to salads and even eat them straight. But I really love adding the juice and zest to my entreés. That burst of acid doesn’t just add flavor to the meal, it brightens up even the darkest, rainiest day (of which we’ve had a lot).
This easy chicken dish is a perfect example. It uses the whole orange: the chicken breasts marinate in the juice, the zest brightens up the breaded coating and the segments turn into a wonderful salsa. It’s really the perfect weeknight winter dinner dish. One that you’ll make over and over. I know because I do.
Orange Panko Chicken with Blood Orange Salsa
Notes
Adapted from Fine Cooking Magazine.
Ingredients
- 2 cups panko
- 2 blood oranges
- 1 teaspoon thyme, chopped
- 4 chicken breasts
- 1 tomato, chopped
- 2 tablespoons, red onions, minced
- 1 tablespoon cilantro, chopped
- 2 teaspoon olive oil
- 1-1/2 teaspoons lime juice
- 1 egg
- 1/4 cup flour
- 1/4 cup vegetable oil
Instructions
- Place the panko in a shallow bowl. Finely zest both oranges into the breadcrumbs. Add the thyme, 1 tsp. salt, and 1/2 tsp. pepper, toss to combine and set aside.
- Squeeze the juice of one of the oranges into a large bowl. Add the chicken breasts, turn to coat, and marinate for 10 minutes.
- Segment the remaining orange, then cut the segments into smaller pieces, and place into another bowl. Add the tomato, onion, cilantro, olive oil, lime juice, and a pinch of salt and pepper. Toss together and set aside.
- Crack the egg in another bowl and beat it lightly. Pour the flour on a rimmed plate and season with salt and pepper.
- Remove the breasts from the juice, and dip it in the flour, coating both sides. Then dip the breast in the egg, and finally into the panko, making sure both sides are well coated.
- Heat the vegetable oil over medium-high heat until it shimmers. Add the breaded breasts and fry, flipping once, until cooked through and golden brown on both sides, about 4 minutes per side. Place each breast on a plate, top with some of the salsa and serve.
