Wasabi Crusted Chicken

• 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

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. Saute 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.

breadcrumbs, wasabi powder, salt, pepper, eggs, chicken breast halves, peanut oil, teriyaki sauce, sake, chicken broth, green onions

Taken from www.food.com/recipe/wasabi-crusted-chicken-82256 (may not work)