• Pan-Roasted Chicken with Ginger-CATALINA Sauce

Pan-Roasted Chicken with Ginger-CATALINA Sauce

200 4 servings, 1/4 recipe (208 g) each
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4 servings, 1/4 recipe (208 g) each

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


Substitute 1 boneless pork tenderloin (1 lb./450 g) for the chicken. Butterfly the meat by cutting it lengthwise in half. Then, use to prepare recipe as directed, adding 1/4 cup maple syrup to the marinade.


Chicken can be marinated overnight before cooking as directed.


  • 4 servings, 1/4 recipe (208 g) each

Nutritional Information

Serving Size 4 servings, 1/4 recipe (208 g) each
Calories 350
% Daily Value
Total fat 10g
Saturated fat 2g
Cholesterol 155mg
Sodium 670mg
Carbohydrate 32g
Dietary fibre 5g
Sugars 14g
Protein 32g
Vitamin A 60 %DV
Vitamin C 20 %DV
Calcium 8 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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