Best 2 Wasabi Crusted Chicken Breasts Recipes

Wasabi crusted chicken breasts are a delightful combination of flavors that can be both elegant and satisfying. With a crispy, golden crust that adds a spicy kick and a tender, juicy interior, this dish is sure to impress any dinner guest. Whether you're looking for a show-stopping main course or an easy weeknight meal, wasabi crusted chicken breasts are a versatile and delicious choice.

Check out the recipes below so you can choose the best recipe for yourself!

WASABI-CRUSTED CHICKEN BREASTS

Wasabi-Crusted Chicken Breasts image

Categories Chicken Sauté Wasabi Sake Winter Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1 1/4 cups panko (Japanese breadcrumbs) or 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 skinless boneless 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-salt chicken broth
3 green onions, thinly sliced

Steps:

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

WASABI-CRUSTED CHICKEN BREASTS RECIPE - (4.2/5)

Wasabi-Crusted Chicken Breasts Recipe - (4.2/5) image

Provided by tammy1365

Number Of Ingredients 11

Ingredients

1 1/4 cups panko or 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 skinless boneless 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

Steps:

Combine panko, wasabi powder, salt, and pepper in large shallow dish. Place eggs in pie dish. Dip chicken, 1 breast at a time, in egg, then in panko mixture. Turn to coat completely. Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Sauté 2 chicken breasts until golden and cooked through, about 3 minutes per side. Transfer to platter. Repeat with remaining oil and chicken. Drain off excess oil. Add teriyaki sauce, sake, and chicken broth to skillet; bring to boil, scraping up browned bits. Drizzle sauce over chicken. Sprinkle with sliced green onions and serve. You can serve with Asian rice pilaf with lemon and green beans with sesame seeds.

Tips:

Use fresh wasabi root for the best flavor. If you can't find fresh wasabi, you can use prepared wasabi paste, but it will not be as flavorful.
Make sure to coat the chicken breasts evenly with the wasabi mixture. This will help to ensure that the chicken is flavorful and evenly cooked.
When cooking the chicken breasts, make sure to cook them over medium heat. This will help to prevent the chicken from drying out.
Serve the wasabi-crusted chicken breasts immediately with your favorite dipping sauce.

Conclusion:

Wasabi-crusted chicken breasts are a delicious and easy-to-make dish that is perfect for a weeknight meal. The wasabi gives the chicken a unique and flavorful crust, and the chicken is cooked to perfection. Serve this dish with your favorite dipping sauce and enjoy!