Panko Parmesan Crusted Chicken with Wasabi Tomato Sauce

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 lb or 907g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 tbsp or 6g

• Wheat flour

  White, all-purpose, unenriched

  1 cup or 125g

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Bread crumbs

  Dry, grated, plain

  1 cup or 108g

• Parmesan cheese

  Grated

  1 cup or 100g

• Tomato sauce

  Canned

  2 cup or 490g

• Wasabi paste

  2 tsp or 10g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Chili powder

  Spices

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

Directions

1. Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
2. For the chicken: Season both sides of chicken with salt and black pepper. Place flour in a shallow dish. Place beaten eggs in a separate shallow dish. Combine panko crumbs and Parmesan in a third shallow dish. Dip chicken first in flour, then in the egg, and then panko crumb mixture. Transfer chicken to the prepared baking sheet and spray the surface with cooking spray. Bake for 25 to 30 minutes, or until chicken is golden brown and cooked through. Remove from oven.
3. For the sauce: While the chicken is cooking, in a small saucepan, combine tomato sauce, wasabi paste, sugar, chili powder, and cumin. Set pan over medium heat and bring to a simmer for 10 minutes. Remove pan from heat.
4. Serve chicken and sauce together; garnish with cilantro. Enjoy!

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