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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The wasabi powder, which can be found in the spice aisle or Asian foods section of most supermarkets, gives the crust a spicy kick. Serve with: Packaged Asian rice pilaf enlivened with a bit of lemon peel, and green beans sprinkled with sesame seeds. Dessert: Tapioca pudding. Ingredients:
1 1/4 cups panko breadcrumbs (japanese breadcrumbs) or 1 1/4 cups fresh breadcrumbs, made from crustless french bread |
4 teaspoons wasabi powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 eggs, beaten to blend |
4 boneless skinless chicken breast halves, flattened to 1/3 inch thickness between plastic wrap |
4 tablespoons peanut oil |
3 tablespoons teriyaki sauce |
3 tablespoons sake |
3 tablespoons low sodium chicken broth |
3 green onions, thinly sliced |
Directions:
1. Combine panko, wasabi powder, salt, and pepper in large shallow dish.
2. Place eggs in pie dish.
3. Dip chicken, 1 breast at a time, in egg, then in panko mixture.
4. Turn to coat completely.
5. Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat.
6. Sauté 2 chicken breasts until golden and cooked through, about 3 minutes per side.
7. Transfer to platter.
8. Repeat with remaining oil and chicken.
9. Add teriyaki sauce, sake, and chicken broth to skillet; bring to boil, scraping up browned bits.
10. Drizzle sauce over chicken.
11. Sprinkle with sliced green onions and serve.
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