Panko Parmesan Crusted Chicken with Wasabi Tomato Sauce

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  32 oz 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

  No salt added

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