Tuxedo Chicken with Wasabi Slaw

I made this recipe this past weekend and I loved it! The two go so well together but if you're going to make one or the other make the wasabi slaw. It looks like a regular salad but they call it a slaw because it's made with bok choy & cabbage and then tossed with a wasabi homemade dressing. I actually plan on making the slaw tonight with some cut up broiled salmon. The slaw makes for 2 people. As for the chicken, I try not to pan fry often so next time I will try baking it.

Wasabi Slaw

1 tablespoon wasabi powder

1 tablespoon water

4 teaspoons rice vinegar or cider vinegar

1 tablespoon packed brown sugar

1 tablespoon vegetable oil

1/4 teaspoon ground ginger

1/4 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

1/2 small unpeeled cucumber, quartered lengthwise, seeded and thinly sliced

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Mix wasabi & water in medium bowl. Let stand 10 minutes. Stir in vinegar, brown sugar, oil, ginger and salt. Mix bok choy, Napa cabbage, bell pepper and cucumber in large bowl. Add dressing; toss to coat. Cover and refrigerate at least 2 hours or until ready to serve.

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Tuxedo Sesame Crusted Chicken:

1 cup panko (Japanese bread crumbs)

3 tablespoons sesame seeds

3 tablespoons black sesame seeds

1 egg

1 teaspoon garlic powder

1 teaspoon salt

1/4 teaspoon ground cayenne pepper

1 1/2 pounds boneless skinless chicken breast halves, pounded to 1/2-inch thickness

3 tablespoons vegetable oil, divided

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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. Heat 2 tablespoons of the oil in large nonstick skillet on medium heat. Add chicken pieces; 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.