Wasabi-Crusted Chicken Breasts
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons peanut oil
- 3 tablespoons sake
- 3 tablespoons teriyaki sauce
- 3 green onions, thinly sliced
- 2 eggs, beaten to blend
- Carbohydrate 29 g(10%)
- Cholesterol 143 mg(48%)
- Fat 20 g(30%)
- Fiber 2 g(8%)
- Protein 28 g(56%)
- Saturated Fat 4 g(19%)
- Sodium 840 mg(35%)
- Calories 423
Preparation 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.
Preparation 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.
