Ginger Lemon Chicken

This sauce is out of this world delicious!  I really enjoyed the Panko crumbs as well on the chicken.  Serve with a green salad and you have a great dinner.  This is more of an adult dish with the sauce, the kids will eat the chicken though without it.  Based on a recipe from the 2014 Milk Calendar.

1/2 cup Panko Bread crumbs
1 tsp sesame seeds
1 tbsp dried minced onion
1 tbsp butter
4 small boneless skinless chicken breasts cut in 1/2
1/4 tsp pepper
1/8 tsp salt
2 green onions, thinly sliced
2 tbsp minced ginger root
1 clove garlic, minced
Grated zest of 1/2 lemon
1 tsp cornstarch
1 cup 10% half and half cream
1 tbsp reduced sodium soy sauce
Lemon Wedges

1. Preheat oven to 400F.  Line a baking sheet with foil; butter foil.
2. In a  large dry nonstick skillet over medium high heat toast Panko, minced onion and sesame seeds, stirring for about 3 min or until golden brown.  Transfer to a shallow dish, stir in pepper and salt; set aside.  
3. Return skillet to heat and add butter; swirl to coat.  Add chicken, in batches to avoid crowding and brown for about 2 min per side.  Using tongs, remove chicken from skillet and dip both for about 2 min per side.  Using tongs, remove chicken from skillet and dip both sides in reserved crumb mixture, pressing to coat.  Transfer to baking sheet; press any extra crumbs on top of chicken.  Set skillet aside, reserving butter. 
4. Bake chicken in oven for about 20 min or until thermometer registers 170F (77c) or until no longer pink inside.
5. About 5 min before chicken is cooked, reheat skillet over medium heat until butter is sizzling; saute green onions, ginger, garlic and lemon zest for 2 min.  Whisk cornstarch into cream and stir into pan; stir in soy sauce.  Cook, stirring for about 3 min or until bubbling and slightly thickened.
6. Spoon sauce onto plates; top with chicken and serve with lemon wedges to squeeze over top.