Red grapefruit infuses an Asian-inspired chicken dish with sweetness.

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Ingredients

Ingredient Checklist
For the Coating
For the Garnish
For the Sauce

Directions

Instructions Checklist
  • Preheat oven to 375 degrees. Toast sesame seeds in a medium nonstick skillet over medium heat, shaking skillet, until seeds are golden, about 2 minutes; transfer to a plate. Sprinkle chicken with 1/2 teaspoon salt; season with pepper. Dredge chicken in seeds; set aside.

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  • Cut peels, including pith, from grapefruit; discard. Working over a bowl to catch any juices, cut segments from membranes, letting them fall into bowl.

  • Heat olive oil in a small saucepan over medium heat until warm. Add shallot, and cook, stirring occasionally, until soft, about 2 minutes. Add wine and grapefruit juice; bring to a simmer. Reduce heat to medium-low; cook until liquid is reduced by half, about 20 minutes.

  • Bring 1/4 cup water, 1/2 cup grapefruit sauce, and ginger to a simmer in a large saute pan over medium-high heat. Place cabbage in pan in a single layer; sprinkle with remaining 1/2 teaspoon salt. Cover; cook until tender, about 15 minutes. Drizzle with sesame oil; remove from heat.

  • Meanwhile, coat an ovenproof nonstick skillet with cooking spray; place over medium heat. Add chicken; cook until undersides are golden, about 3 minutes. Turn; transfer skillet to oven. Bake until cooked through, 8 to 10 minutes.

  • Transfer cabbage to a plate; cover to keep warm. Keep pan on stove with heat off. Add 1/4 cup grapefruit sauce, scallions, and grapefruit segments to pan. Cook over medium-low heat, 2 minutes. Divide chicken, cabbage, grapefruit, and sauce among four serving plates.

Reviews (3)

10 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 4
Rating: 1 stars
12/23/2011
This really was the grossest recipe ever!
Rating: Unrated
01/29/2011
Fantastic! I loved the sesame coating on the chicken. The sauce stays thin but it tastes great.
Rating: Unrated
02/24/2008
This was terrible. And shame on you, Martha, for not allowing people to give your recipes a rating of "poor." You offer only positive rating options, and while I enjoy a great many of your recipes, this one was not good.
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