Chicken Parmesan with Grapefruit Sauce

• 2 Chicken thigh (with skin)
• 2 tbsp Sake
• 2 tbsp Freshly squeezed grapefruit juice
• 2 tbsp Katakuriko
• 60 grams Parmesan cheese
• 1 dash each Salt and pepper
• 1 tsp Olive oil
• 2 tbsp Balsamic vinegar
• 1 tbsp Soy sauce
• 1 tbsp Mirin
• 250 ml Freshly squeezed grapefruit juice

1. Squeeze out the grapefruit juice.
2. Peel the skin off from the chicken to create a pouch.
3. In a bowl, add 2 tablespoons each of sake and grapefruit juice, and marinate the chicken in it for about 30 minutes.
4. Then coat the chicken evenly with katakuriko and remove from the bowl.
5. Stuff the finely grated Parmesan cheese between the meat and the skin.
6. Sprinkle some salt and pepper all over the chicken.
7. Place the chicken from Step 3 skin side down into a skillet, and cook it without moving the chicken over medium heat for 7 to 8 minutes, until golden brown.
8. Flip the chicken and cook the other side over medium-low heat for 3-4 minutes until thoroughly done.
9. Meanwhile, make the sauce.
10. Combine all of the ingredients in a pan and simmer until thickened.
11. Once it is thickened, add 100 ml of the grapefruit juice and reduce some more.
12. Add the remaining grapefruit juice, bring it to a boil again and the sauce is done.
13. For the garnish, peel a grapefruit (not listed) like you would peel an apple, and cut out each segment with a knife.
14. Cut the cooked chicken in half, serve it on a plate, drizzle on the sauce, and it is done.

chicken thigh, sake, freshly squeezed grapefruit juice, katakuriko, parmesan cheese, salt, olive oil, vinegar, soy sauce, mirin, freshly squeezed grapefruit juice

Taken from cookpad.com/us/recipes/147707-chicken-parmesan-with-grapefruit-sauce (may not work)