1 cup orange juice
2-inch chunk fresh ginger
1 clove garlic
1 teaspoon salt
2 boneless, skinless chicken breasts
½ cup all-purpose flour
1 teaspoon garlic powder
1¼ cups panko breadcrumbs
¼ cup heavy cream
In a blender, combine the orange juice, ginger, garlic and salt. Puree until smooth, then set aside.
Carefully slice each chicken breast in half horizontally to create 2 thin halves. Place the chicken in a zip-close plastic bag, then add the orange juice mixture and close the bag.
Refrigerate the chicken for at least 30 minutes and up to 8 hours.
When ready to cook, heat the oven to 400 degrees F. Coat a baking sheet with cooking spray.
In a wide, shallow bowl, mix together the flour and garlic powder. Beat the egg in a second bowl, and pour the panko into a third.
One at a time, remove the chicken pieces from the marinade, reserving the marinade. Dredge each piece of chicken first through the flour, then the egg, then the panko. Arrange them on the prepared baking sheet.
Spritz the tops of the chicken with cooking spray, then bake for 25 minutes.
Meanwhile, transfer the marinade to a small saucepan over medium-high heat. Bring to a boil and cook for 3 minutes. Stir in the cream.
Serve the chicken with the sauce.