Tuxedo Sesame Crusted Chicken with Wasabi Slaw
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Yield: 6 Servings Ready in 45 minutes
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|1 tablespoonWasabi Powder|
|4 teaspoonsrice vinegar or cider vinegar|
|1 tablespoonpacked brown sugar|
|1 tablespoonvegetable oil|
|1/4 teaspoonGround ginger|
|1 cupbok choy; thinly sliced|
|1 cupNapa cabbage; thinly sliced|
|1 smallred bell pepper; cut into thin 2-inch strips (1 cup)|
|1/2 smallunpeeled cucumber; quartered lengthwise, seeded and thinly sliced (1/2 cup)|
|Tuxedo Sesame Crusted Chicken:|
|1 cuppanko; (Japanese bread crumbs)|
|3 tablespoonsSesame seeds|
|3 tablespoonsBlack sesame seeds|
|1 teaspoonGarlic Powder|
|1 1/2 poundsboneless, skinless chicken breast; pounded to 1/2-inch thickness|
|3 tablespoonsvegetable oil; divided|
Tuxedo Sesame Crusted Chicken with Wasabi Slaw Preparation
1. For the Wasabi Slaw, mix wasabi and water in medium bowl. Let stand 10 minutes. Stir in vinegar, brown sugar, oil, ginger and salt. Mix bok choy, Napa cabbage, bell pepper and cucumber in large bowl. Add dressing; toss to coat. Cover. Refrigerate until ready to serve.
2. For the Chicken, mix bread crumbs and sesame seeds in shallow dish. Beat egg, garlic powder, salt and red pepper in separate shallow dish. Dip chicken in egg mixture. Coat evenly on both sides in bread crumb mixture, pressing firmly so mixture adheres to chicken. Discard any remaining egg and bread crumb mixtures.
3. Heat 2 tablespoons of the oil in large nonstick skillet on medium heat. Add chicken; several pieces at a time; cook 5 minutes per side or until chicken is browned and cooked through. Repeat with remaining chicken, adding remaining oil if needed. Serve with Wasabi Slaw.
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