Wasabi Crusted Chicken Recipes

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:

• 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:

• 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:

• 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:

• Preheat air fryer to 350°. In a shallow bowl, whisk egg, buttermilk, garlic salt and pepper. Place almonds in another shallow bowl. Dip chicken into egg mixture, then into almonds, patting to help coating adhere., Place chicken in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until a thermometer inserted in chicken reads at least 165°, 15-18 minutes. If desired, serve with ranch dressing, barbecue sauce or mustard.