Grapefruit-Honey Chicken

Based on a recipe in Mark Bittman's Kitchen Express. If you like ideas, rather than step-by-step instructions with precise quantities, it's an excellent book. This takes a little effort, but it's worth it. Consider all quantities to be approximately true, since I didn't write anything down when I was making this.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 3  chicken breasts (boneless)
• 1  egg
• 1 1⁄2 cups panko breadcrumbs
• 0.5 (8 ounce) box angel hair pasta
• 2  tablespoons margarine
• 2  grapefruits
• 1⁄4 cup honey
• 3  garlic cloves
• 1⁄4 cup parmesan cheese
• 1⁄4 cup parsley (chopped)
• 3  tablespoons olive oil

Directions

1. Begin heating 2-3 tbsp of olive oil in a pan (enough to cover the bottom) over medium heat. Begin boiling water for pasta on another range unit.
2. Crack the egg into a mixing bowl and beat.
3. Place chicken breasts between two sheets of plastic wrap, and pound them out to about 1/2" thickness.
4. (Optional) Slice chicken breasts into more "manageable" pieces. I went for roughly 4"x3" pieces. I ended up with about 8 of these.
5. Dip the chicken into the egg, then into the breadcrumbs.
6. Fry the chicken until golden brown (3-5 minutes per side, depending on your oven/pan). Dry the chicken on paper towels to remove the excess oil.
7. The water for the pasta should be boiling at this point. Add the pasta and cook until desired tenderness. When done, put in a bowl and mix in butter/margarine.
8. Drain the pan of most of the olive oil, leaving perhaps 1 tablespoons Turn the heat down to medium-low.
9. Mince the garlic and add it to the pan and cook until soft and beginning to brown.
10. Squeeze the juice of both grapefruits into the pan and add in the honey.
11. Simmer and reduce until desired consistency.
12. Presentation: Put a bed of pasta on the plate. Top with 2 of the pieces of chicken. Drizzle the chicken and pasta with some of the sauce. Top with chopped fresh parsley and shredded Parmesan cheese. I also sprinkled some crushed red pepper on top.