Wasabi Crusted Chicken

The wasabi powder, which can be found in the spice aisle or Asian foods section of most supermarkets, gives the crust a spicy kick. Serve with: Packaged Asian rice pilaf enlivened with a bit of lemon peel, and green beans sprinkled with sesame seeds. Dessert: Tapioca pudding.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 1⁄4 cups panko breadcrumbs (Japanese breadcrumbs) or 1 1⁄4 cups  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  boneless skinless chicken breast halves, flattened to 1/3 inch thickness between plastic wrap
• 4  tablespoons  peanut oil
• 3  tablespoons  teriyaki sauce
• 3  tablespoons sake
• 3  tablespoons low sodium chicken broth
• 3  green onions, thinly sliced

Directions

1. Combine panko, wasabi powder, salt, and pepper in large shallow dish.
2. Place eggs in pie dish.
3. Dip chicken, 1 breast at a time, in egg, then in panko mixture.
4. Turn to coat completely.
5. Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat.
6. Sauté 2 chicken breasts until golden and cooked through, about 3 minutes per side.
7. Transfer to platter.
8. Repeat with remaining oil and chicken.
9. Add teriyaki sauce, sake, and chicken broth to skillet; bring to boil, scraping up browned bits.
10. Drizzle sauce over chicken.
11. Sprinkle with sliced green onions and serve.