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Tuxedo Sesame Crusted Chicken with Wasabi Slaw

This is the second recipe I’ve tried from McCormick, and both have been outstanding! This was really easy to put together (even easier when you use chicken breast cutlets and use the slicer blade for the food processor for the veggies) and the results were different and delicious. The perfect bite includes a piece of the moist, fried chicken with a fork-full of the spicy, crisp and refreshing slaw. YUM! I’ll definitely repeat this one!

Tuxedo Sesame Crusted Chicken with Wasabi Slaw

Tuxedo Sesame Crusted Chicken with Wasabi Slaw

Prep Time: 15 minutes
Cook Time: 20 minutes

Wasabi Slaw:
1 tablespoon McCormick® Gourmet Collection® Wasabi Powder
1 tablespoon water
4 teaspoons rice vinegar or cider vinegar
1 tablespoon packed brown sugar
1 tablespoon vegetable oil
¼ teaspoon McCormick® Gourmet Collection® Ginger, Ground
¼ teaspoon salt
1 cup thinly sliced bok choy
1 cup thinly sliced Napa cabbage
1 small red bell pepper, cut into thin 2-inch strips (1 cup)
½ small unpeeled cucumber, quartered lengthwise, seeded and thinly sliced (1/2 cup)

Tuxedo Sesame Crusted Chicken:
1 cup panko (Japanese bread crumbs)
3 tablespoons McCormick® Gourmet Collection® Sesame Seed
3 tablespoons McCormick® Gourmet Collection® Sesame Seed, Black
1 egg
1 teaspoon McCormick® Gourmet Collection® Garlic Powder
1 teaspoon salt
¼ teaspoon McCormick® Gourmet Collection® Red Pepper, Ground Cayenne
1 ½ lbs. boneless skinless chicken breast halves, pounded to 1/2-inch thickness
3 tablespoons vegetable oil, divided

1. For the Wasabi Slaw, mix wasabi and water in medium bowl. Let stand 10 minutes. Stir in vinegar, brown sugar, oil, ginger and salt.

2. Mix bok choy, Napa cabbage, bell pepper and cucumber in large bowl. Add dressing; toss to coat. Cover. Refrigerate until ready to serve.

3. For the Chicken, mix bread crumbs and sesame seeds in shallow dish. Beat egg, garlic powder, salt and red pepper in separate shallow dish. Dip chicken in egg mixture. Coat evenly on both sides in bread crumb mixture, pressing firmly so mixture adheres to chicken. Discard any remaining egg and bread crumb mixtures.

4. Heat 2 tablespoons of the oil in large nonstick skillet on medium heat. Add chicken; several pieces at a time; cook 5 minutes per side or until chicken is browned and cooked through. Repeat with remaining chicken, adding remaining oil if needed. Serve with Wasabi Slaw.

Test Kitchen Tip: Japanese panko bread crumbs are available in the Asian section of the supermarket, or in gourmet or Asian markets.

Nutritional notes:
Calories: 342
Sodium: 625 mg
Fat: 18 g
Carbohydrates: 13 g
Cholesterol: 108 mg
Fiber: 3 g
Protein: 32 g

MacGourmet Rating: 5 Stars


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