Cassie gave me this recipe to try. Kimchee (s) were Asian Market bought. Owner told me that the were all freshly made.
Wasabi-Crusted Chicken Breasts
1 1/4 C. Panko bread crumbs
4 tsp. wasabi powder
1/2 tsp. salt
1/4 tsp. pepper
2 eggs beaten to blend
4 skinless boneless chicken breasts flattened to 1/3 inch between 2 sheets of plastic
4 Tbs cooking oil
3 Tbs.teriyaki sauce (used House of Tsang Korean Teriyaki sauce)
3 Tbs. sake
3Tbs chicken broth
3 green onions, thinly sliced
Combine panko, wasabi, salt and pepper in plastic bag and blend
Combine egg in pie pan.
coat chicken with egg wash, dip in panko and press to coat each side well.
Heat oil in pan, add breasts and cook until browned on both sides and done through.
Do in batches if needed. Drain fat, add teriyaki blend and deglaze pan. Pour over chicken breasts and garnish with green onion. 4 servings.
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