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CHICKEN BREASTS IN WASABI CRUST
1 1/4 cups panko or 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 skinless boneless chicken breast halves, flattened to 1/3-inch thick
4 tablespoons peanut oil
3 tablespoons teriyaki sauce
3 tablespoons sake
3 tablespoons low-salt chicken broth
3 green onions, thinly sliced
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), then transfer to platter and repeat.
Add teriyaki sauce, sake, and chicken broth to skillet and bring to a boil, scraping up browned bits, drizzle over chicken and sprinkle with sliced green onions and serve with rice. Makes 4 servings. |
