Ingredients
4 boneless, skinless chicken breast halves (5 ounces each)
2 red grapefruit
1/2 pound napa cabbage (about 1/2 small head), cut into 4 wedges, core intact
6 scallions, cut on the diagonal into 2-inch pieces
Vegetable-oil cooking spray
1/3 cup sesame seeds
1 teaspoon coarse salt
Freshly ground pepper
1/4 teaspoon toasted sesame oil
2 teaspoons olive oil
2 tablespoons finely chopped shallot
1 1/2 cups freshly squeezed red grapefruit juice (from about 3 red grapefruits)
1/4 cup dry white wine
1 teaspoon minced peeled fresh ginger
Preparation
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.
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.
