Panko Parmesan Crusted Chicken with Wasabi Tomato Sauce

Ready in 45 minutes

Try this Panko Parmesan Crusted Chicken with Wasabi Tomato Sauce recipe, or contribute your own.


Cooking; spray
6 boneless, skinless chicken breast halves,; about 5 ounces each
Salt; and freshly ground black pepper
1 cup all-purpose flour
2 Eggs; lightly beaten
1 cup panko crumbs; or unseasoned dry bread crumbs
1 cup grated Parmesan
Wasabi Tomato Sauce:
2 cups canned tomato sauce; or jarred tomato sauce
2 teaspoons wasabi paste
2 teaspoons sugar
1 teaspoon chili powder
1 teaspoon ground cumin
1 tablespoon fresh cilantro leaves; chopped

Original recipe makes 4 Servings



Preheat oven to 400 degrees F.

Coat a large baking sheet with cooking spray.

For the chicken:

Season both sides of chicken with salt and black pepper. Place flour in a shallow dish. Place eggs in a separate shallow dish. Combine panko crumbs and Parmesan in a third shallow dish. Dip chicken first in flour, then in the egg and then panko crumb mixture. Transfer chicken to the prepared baking sheet and spray the surface with cooking spray. Bake for 25 to 30 minutes, or until chicken is golden brown and cooked through. Remove from oven.

For the sauce:

While the chicken is cooking, in a small saucepan, combine tomato sauce, wasabi paste, sugar, chili powder, and cumin. Set pan over medium heat and bring to a simmer, for 10 minutes. Remove pan from heat and reserve 2/3 cup of the sauce.

Serve 4 of the chicken breast halves with remaining tomato sauce spooned over top. Reserve remaining chicken and 2/3 cup of the sauce for calzone.

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Calories Per Serving: 851 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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