Panko Crusted Chicken With Wasabi Tomato Sauce Recipes

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PANKO CHICKEN WITH FRESH MARINARA



Panko Chicken with Fresh Marinara image

We're giving your hometown restaurant a run for their money with these crispy, crunchy tenders served with a chunky homemade sauce. Remember this recipe; it makes a crowd-pleasing appetizer, too! -Allison Paton, Scarborough, Maine

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

1 large egg
1 cup panko bread crumbs
1 tablespoon all-purpose flour
1 tablespoon minced fresh parsley
1/2 teaspoon garlic powder
Dash salt and pepper
1 pound chicken tenderloins
1/4 cup olive oil
MARINARA:
6 medium tomatoes, seeded and finely chopped
1 medium onion, finely chopped
8 medium fresh mushrooms, finely chopped
2 garlic cloves, minced
1 teaspoon Italian seasoning
1/4 teaspoon salt

Steps:

  • In a shallow bowl, beat the egg. In another shallow bowl, combine the bread crumbs, flour, parsley, garlic powder, salt and pepper. Dip chicken in egg, then roll in crumb mixture., In a large skillet over medium heat, cook chicken in oil in batches for 2-3 minutes on each side or until juices run clear. Drain on paper towels., Meanwhile, in a small saucepan, combine the marinara ingredients; heat through. Serve with chicken.

Nutrition Facts : Calories 357 calories, Fat 16g fat (2g saturated fat), Cholesterol 120mg cholesterol, Sodium 260mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 4g fiber), Protein 33g protein.

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



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

Provided by tammy1365

Number Of Ingredients 11

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.

PANKO CRUSTED CHICKEN SANDWICH WITH FOUR CHILE AIOLI



Panko Crusted Chicken Sandwich with Four Chile Aioli image

Provided by Ming Tsai

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 23

4 boneless chicken breasts
6 cups panko crumbs
2 tablespoons Korean red pepper flakes
1 bunch parsley, leaves only, chopped
2 cups all-purpose flour
3 whole eggs, beaten with 2 tablespoons cold water
Salt and pepper
Canola oil, for frying
4 leaves red leaf lettuce
4 slices tomato
4 small pain de campagne
1 jalapeno, chopped
1 serrano chile, chopped
1 dried Thai bird chile, ground
1 teaspoon Korean red pepper flakes
1/2 cup fresh lemon juice
1 egg yolk*
1 1/2 cups canola oil
Sugar, to taste
Salt and pepper, to taste
3 baking potatoes, like russets, washed, and thinly sliced
Canola oil, for deep frying
Salt

Steps:

  • In a large mixing bowl, combine the panko, red pepper flakes, parsley, salt and pepper.
  • Dip each breast into the flour, then the eggs, and then the panko mixture.
  • Fill a fryer or medium heavy pot 1/3 full with the oil, heat over high heat to 350 degrees F. Add the coated breasts and allow them to cook through, about 8 to 10 minutes.
  • Using a food processor, combine the jalapeno, serrano, ground Thai bird chile and red pepper flakes and blend until minced. Add the lemon juice and the egg yolk to the mixture. While the processor is running, slowly pour in the oil. Continue until a mayonnaise-like consistency is achieved. Season with the sugar, salt, and pepper, and refrigerate until ready to use.
  • *RAW EGG WARNING
  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
  • Using a mandoline, or a sharp knife thinly slice the potatoes. Fill a fryer or medium heavy pot 1/3 full with the oil and heat over high heat to 300 degrees. Add the potatoes to the oil and fry until golden brown and crisp about 5 minutes, making sure to turn the chips at least once. Remove the chips and drain on paper towels, sprinkle with salt.
  • Plating: Cut each bread in half and toast on a grill or under a broiler. Spread the aioli on one side of the bread and top with the lettuce and tomato slices. Cut the chicken lengthwise and place it on top. Garnish with the potato chips Beverage suggestion: special Ice Teas and lots of beers Fosters, Sam Adams, Sierra Pale Ale

PANKO CRUSTED CHICKEN WITH HONEY MUSTARD SAUCE



Panko Crusted Chicken With Honey Mustard Sauce image

Looking for a quick and delicious recipe that will get you out of the kitchen in a matter of minutes and will make your family think you are a rock star? Give this crispy chicken a try. You can double the dipping sauce or not make it at all depending on your family's tastes.

Provided by cookiedog

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/4 cups panko Japanese-style bread crumbs
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon garlic salt
1/2 teaspoon seasoning salt
2 teaspoons olive oil
1 large egg
1/2 tablespoon milk
6 skinless chicken thighs (I use bone in, reduce time if using boneless about 2 lbs.)
2 tablespoons honey
2 tablespoons spicy brown mustard
2 teaspoons mayonnaise

Steps:

  • Preheat oven to 400 degrees. Spray a baking pan with non-stick cooking spray.
  • In a medium bowl, mix together Panko, paprika, thyme, garlic salt, and seasoning salt. Then stir in olive oil. (The oil allows the crumbs to get color in the oven).
  • In a separate medium bowl, beat the egg with the milk.
  • Roll each thigh in the egg wash and then into the seasoned Panko. Make sure to pat the crumbs onto the chicken to make an even coating and then place the thighs in the pan.
  • Bake at 400 for 35 - 45 minutes or until juices run clear.
  • Sauce: In a small bowl, mix the honey, spicy brown mustard, and mayonnaise. Serve this sauce on the side for those who like to dip their chicken.

Nutrition Facts : Calories 157.1, Fat 6, SaturatedFat 1.3, Cholesterol 88.9, Sodium 171.2, Carbohydrate 10, Fiber 0.5, Sugar 6.2, Protein 15.5

PARMESAN & PANKO CRUSTED CHICKEN



Parmesan & Panko Crusted Chicken image

This recipe was adapted from the recipe I found on the back of a Best Food Mayonaise jar. The mayonaise helps provide a moist piece of chicken and helps adhere the panko and cheese to the chicken. Feel free to add more/less of italian seasoning/garlic powder to taste. We are huge fans of garlic so I up the quantity used for our household.

Provided by Johnsdeere

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb chicken, boneless & skinless
1/4 cup mayonnaise
1 cup panko breadcrumbs
1 tablespoon italian seasoning (or more to taste)
1 teaspoon garlic powder
1/4 cup parmesan cheese, grated

Steps:

  • Combine panko crumbs, seasonings, and parmesan cheese in a bowl.
  • In a separate bowl add mayonaise.
  • Spread mayonaise on chicken then dredge chicken in crumb mixture
  • Spray a baking sheet with cooking spray
  • Bake at 450º F for 20 mins or until thoroughly cooked.

Nutrition Facts : Calories 437.2, Fat 25.2, SaturatedFat 7, Cholesterol 94.4, Sodium 477.5, Carbohydrate 23.8, Fiber 1.3, Sugar 2.7, Protein 27.4

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

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.

CRISPY PANKO CHICKEN BREASTS



Crispy Panko Chicken Breasts image

Use crushed, crisp rice cereal squares instead of panko crumbs for a gluten-free version!

Provided by Mazola

Categories     Trusted Brands: Recipes and Tips     Mazola®

Time 14m

Yield 4

Number Of Ingredients 8

1 pound boneless skinless chicken breasts
1 egg
1 cup panko crumbs
½ teaspoon Spice Islands® Fine Grind Sea Salt
¼ teaspoon Spice Islands® Fine Grind Black Pepper
½ teaspoon Spice Islands® Garlic Powder
½ teaspoon Spice Islands® Onion Powder
¼ cup Mazola® Corn Oil

Steps:

  • Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
  • Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.

Nutrition Facts : Calories 334.8 calories, Carbohydrate 19.6 g, Cholesterol 112.4 mg, Fat 17.5 g, Fiber 0.1 g, Protein 30.8 g, SaturatedFat 3 g, Sodium 546.4 mg, Sugar 0.3 g

PANKO-CRUSTED CHICKEN WITH CREAMY MUSHROOM-LEEK SAUCE



Panko-Crusted Chicken with Creamy Mushroom-Leek Sauce image

I made this with whatever I happened to have in the fridge that night and it was a quick meal to prepare! Delicious! Serve with mashed potatoes and a side veggie. Or slice up chicken and toss sauce with pasta.

Provided by FLOLUM

Categories     Everyday Cooking     Special Collection Recipes     New

Time 30m

Yield 2

Number Of Ingredients 10

½ pound skinless, boneless chicken breast
salt and pepper to taste
1 large egg, beaten
1 cup panko bread crumbs
1 tablespoon grapeseed oil, or to taste
2 tablespoons butter
1 medium onion, sliced
1 medium leek, sliced
5 medium mushrooms, sliced
¾ cup half-and-half

Steps:

  • Slice chicken breast into smaller fillets and season with salt and pepper. Coat fillets in beaten egg, then in panko.
  • Heat oil in a large frying pan over medium heat. Add fillets and cook until no longer pink in the center and the juices run clear, 2 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate.
  • Reduce heat to medium-low and add butter. When melted, add onion and leek. Cook for 2 minutes, then add mushrooms. Saute for 5 minutes, then add half-and-half. Cook until sauce has reduced a bit, about 3 minutes. Season with salt and pepper.
  • Add chicken on top of the sauce and cook until heated through. Serve immediately.

Nutrition Facts : Calories 626.5 calories, Carbohydrate 54.5 g, Cholesterol 215.6 mg, Fat 35.6 g, Fiber 2.2 g, Protein 36.3 g, SaturatedFat 16.4 g, Sodium 479.2 mg, Sugar 5.2 g

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