Wasabi Crusted Chicken Breasts
Elevate your dinner game with these bold and flavorful Wasabi Crusted Chicken Breasts! Perfectly seasoned and pounded chicken breasts are coated in a tantalizing wasabi-soy glaze, then dipped in a crunchy panko breadcrumb crust for a texture that's crisp on the outside and juicy on the inside. This recipe combines the zesty heat of wasabi with the savory undertones of sesame oil and soy sauce, creating a fusion-inspired dish that’s sure to impress. Sear the chicken to golden perfection, then bake it to ensure it's tender and perfectly cooked. Serve with a squeeze of fresh lemon and a sprinkle of parsley for a vibrant finish. Quick and easy to prepare in under 40 minutes, this restaurant-quality dish is ideal for everyone from spice lovers to adventurous eaters seeking a unique twist on classic chicken.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Panko breadcrumbs
- 2 tablespoons Wasabi paste
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 2 large Eggs
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup Vegetable oil (for frying)
- 4 pieces Lemon wedges (optional, for serving)
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts on a cutting board and use a meat mallet to pound them to an even thickness, about 1/2 inch thick. Season both sides with salt and pepper.
In a shallow bowl, mix the wasabi paste, soy sauce, and sesame oil until fully combined.
In a separate shallow bowl, beat the eggs lightly.
In a third shallow bowl, place the flour.
In a fourth shallow bowl, combine the panko breadcrumbs with a small pinch of salt for added flavor.
Dredge each chicken breast first in the flour, ensuring it is coated in a thin layer. Shake off any excess.
Dip the chicken breast into the wasabi mixture, ensuring it is evenly coated.
Coat the chicken breast in the beaten eggs, followed by pressing it into the panko breadcrumbs, making sure to form an even crust on both sides. Repeat for all chicken breasts.
Heat vegetable oil in a large skillet over medium heat. Once the oil is hot, sear the chicken breasts for about 2-3 minutes per side, or until golden brown and crispy.
Transfer the seared chicken breasts to a baking sheet lined with parchment paper, and bake in the preheated oven for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove from the oven, let the chicken rest for 5 minutes, and serve warm with optional lemon wedges and a sprinkle of parsley for garnish.
Nutrition Facts
Calories |
2687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.4 g | 147% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 5598 mg | 243% | |
| Total Carbohydrate | 154.2 g | 56% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 10.2 g | ||
| Protein | 252.0 g | 504% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 204 mg | 16% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2324 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
