RECIPES OF JAPAN

Ingredients

1 1/4 cup

4 tsp

1/2 tsp

1/4 tsp

2

4

4 tbsp

3 tbsp

3 tbsp

3 tbsp

3

Panko (breadcrumbs) or fresh crustless breadcrumbs

Wasabi powder

Salt

Pepper

Eggs (beaten to blend)

Chicken breast halves (boneless, skinless and flattened to 1/3 inch thickness)

Peanut oil

Teriyaki sauce

Sake

Chicken broth (low sodium)

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. Sauté 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