Wasabi Crusted Chicken Breasts Recipe 425

Steps:

• Combine breadcrumbs, wasabi powder, salt, and pepper.
• Place beaten eggs in pie dish.
• Dip chicken in egg, then in breadcrumb mixture.
• Turn to coat completely.
• Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat.
• Sauté 2 chicken breasts until golden and cooked through, about 3 minutes per side.
• Transfer to platter.
• Repeat with remaining oil and chicken.
• Add teriyaki sauce, sake, and chicken broth to skillet and bring to boil.
• Scrape up browned bits.
• Drizzle sauce over chicken.
• Sprinkle with sliced green onions and serve.

Steps:

• Preheat oven to 400 degrees F.
• Coat a large baking sheet with cooking spray.
• For the chicken:
• Season both sides of chicken with salt and black pepper. Place flour in a shallow dish. Place eggs in a separate shallow dish. Combine panko crumbs and Parmesan in a third shallow dish. Dip chicken first in flour, then in the egg and then panko crumb mixture. Transfer chicken to the prepared baking sheet and spray the surface with cooking spray. Bake for 25 to 30 minutes, or until chicken is golden brown and cooked through. Remove from oven.
• For the sauce:
• While the chicken is cooking, in a small saucepan, combine tomato sauce, wasabi paste, sugar, chili powder, and cumin. Set pan over medium heat and bring to a simmer, for 10 minutes. Remove pan from heat and reserve 2/3 cup of the sauce.
• Serve 4 of the chicken breast halves with remaining tomato sauce spooned over top. Reserve remaining chicken and 2/3 cup of the sauce for another use.

Steps:

• Combine panko, wasabi powder, salt, and pepper in large shallow dish. Place eggs in pie dish. Dip chicken, 1 breast at a time, in egg, then in panko mixture. Turn to coat completely. Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Sauté 2 chicken breasts until golden and cooked through, about 3 minutes per side. Transfer to platter. Repeat with remaining oil and chicken. Drain off excess oil. Add teriyaki sauce, sake, and chicken broth to skillet; bring to boil, scraping up browned bits. Drizzle sauce over chicken. Sprinkle with sliced green onions and serve. You can serve with Asian rice pilaf with lemon and green beans with sesame seeds.

Steps:

• Brush both sides of the chicken breasts with olive oil. Whirl the wasabi peas in a blender until they are the consistency of bread crumbs, and spread them on a plate. Dip one side of the chicken breasts into the peas, pressing gently so that the surface is evenly coated with the wasabi crumbs. Repeat with the other side of chicken breast. Set aside and continue with the remaining chicken breasts.
• In a large, flat-bottomed nonstick skillet, heat the butter and 2 tablespoons olive oil on medium. Place the chicken breasts in the skillet and cook until the pea crust becomes crisp and starts to brown lightly, about 4 minutes, turn and lightly brown the other side. Lift the edge of each breast carefully to check the browning, and lower the heat if necessary to prevent burning. Turn the breasts and continue to cook until the fillets are medium rare, about 4 minutes. Remove to a paper towel-lined plate to drain briefly. Place chicken into a baking dish and bake on 375 degrees F for 12 to 15 minutes.

Steps:

• Combine panko, wasabi powder, salt, and pepper in large shallow dish.
• Place eggs in pie dish.
• Dip chicken, 1 breast at a time, in egg, then in panko mixture.
• Turn to coat completely.
• Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat.
• Sauté 2 chicken breasts until golden and cooked through, about 3 minutes per side.
• Transfer to platter.
• Repeat with remaining oil and chicken.
• Add teriyaki sauce, sake, and chicken broth to skillet; bring to boil, scraping up browned bits.
• Drizzle sauce over chicken.
• Sprinkle with sliced green onions and serve.

Steps:

• Line 2 baking sheets with foil then spray very well with nonstick spray and set aside. Whisk eggs and milk in a shallow dish. Add 1/2 cup almond slices to a food processor then process until mostly fine crumbs and then pour into another shallow dish. Add Panko crumbs to food processor then process until fine crumbs and then add to almond crumbs. Season almond + bread crumb mixture lightly with salt and pepper. Add flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper to a large Ziplock bag then toss with chicken fingers until well coated. In batches, shake excess flour from chicken fingers then dunk into egg mixture, and then roll in almond + bread crumb mixture, pressing to make sure crumbs stick. Place onto prepared baking sheets then refrigerate for 20-30 minutes to let breading fully adhere - don't skip this step or breading will fall off. Preheat oven to 425 degrees. Spray tops of chicken fingers with extra virgin olive oil or nonstick spray then bake for 10 minutes. Flip then spray tops of chicken fingers again with nonstick spray. Place back into the oven, flipping and rotating baking sheets, and then bake for 7-9 more minutes or until chicken fingers are golden brown and cooked through. Meanwhile combine ingredients for sauce in a small saucepan then bring to a boil over medium-high heat. Lower heat to medium then cook until sauce is reduced and slightly thickened, 5-6 minutes. Pour into a wide bowl then dunk baked chicken fingers into sauce using tongs and place back onto baking sheets. Bake for 4-5 more minutes, watching closely to avoid burning, then serve sprinkled with remaining 1/4 cup sliced almonds and chopped cilantro.