Tuxedo Sesame Crusted Chicken with Wasabi Slaw

Ready in 45 minutes
3 avg, 1 review(s) 100% would make again

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Wasabi Slaw:
1 tablespoon Wasabi Powder
1 tablespoon water
4 teaspoons rice vinegar or cider vinegar
1 tablespoon packed brown sugar
1 tablespoon vegetable oil
1/4 teaspoon Ground ginger
1/4 teaspoon salt
1 cup bok choy; thinly sliced
1 cup Napa cabbage; thinly sliced
1 small red bell pepper; cut into thin 2-inch strips (1 cup)
1/2 small unpeeled cucumber; quartered lengthwise, seeded and thinly sliced (1/2 cup)
Tuxedo Sesame Crusted Chicken:
1 cup panko; (Japanese bread crumbs)
3 tablespoons Sesame seeds
3 tablespoons Black sesame seeds
1 egg
1 teaspoon Garlic Powder
1 teaspoon salt
1/4 teaspoon Cayenne
1 1/2 pounds boneless, skinless chicken breast; pounded to 1/2-inch thickness
3 tablespoons vegetable oil; divided

Original recipe makes 6 Servings



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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Calories Per Serving: 439 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
sbjonas 3 years ago
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