Prep 15 mins
Cook 20 mins
I found this on McCormick's website. It uses panko (Japanese bread crumbs) which makes this chicken so light and crispy. My family loves it. I am a huge fan of panko now!
- 1 cup panko breadcrumbs (Japanese bread crumbs)
- 3 tablespoons sesame seeds
- 3 tablespoons black sesame seeds
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1⁄4 teaspoon ground red pepper
- 1 1⁄2 lbs boneless skinless chicken, 1/2 inch thick
- 3 tablespoons olive oil, divided
- Mix the panko and sesame seeds in a shallow dish.
- Beat egg, garlic powder, salt and red pepper in another shallow dish.
- Dip chicken in egg mixture.
- Coat chickent evently on both sides in panko bread crumb mixture, pressing firmly so mixture sticks to chicken.
- Heat 2 tablespoons of the olive oil in a large, nonstick skillet on medium heat.
- Add chicken; several pieces at a time; cook about 5 minutes per side or until chicken is brown and cooked through.
- Add additional chicken and olive oil until all is cooked through.
- I cover the cooked chicken loosely with tin foil and let it sit for about 5 minutes. This step just helps to keep it juicy.
This had a great flavor, but it was a little salty I think next time I would use 1/2 a teaspoon of salt. It was also a little dry I think it would taste excellent with a wasabi cream sauce. I served it with a wasabi soy dipping sauce. Thank you so much for the recipe!