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Chicken Breasts, Wasabi Crusted (M, TNT)
Source: Unknown
Serves: 4

1-1/4 cups Japanese bread crumbs (panko) or fresh bread crumbs made from crustless French bread
4 teaspoons wasabi powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, beaten to blend
4 skinless boneless chicken breast halves, flattened to 1/3" thickness between plastic wrap
4 tablespoons peanut oil
3 tablespoons teriyaki sauce
3 tablespoons sake
3 tablespoons low-salt chicken broth
3 green onions, thinly sliced

Combine crumbs, wasabi powder, and 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 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.

Poster's Notes:
Made this tonight for dinner and was a tremendous success. I used plain old bread crumbs and cut back on the wasabi (my family doesn't like very spicy); it was easy and yummy.

Posted by Jeema Chavel

Nutritional Info Per Serving: N/A