Tuxedo Crusted Chicken & Wasabi Slaw

I really enjoyed my weekend after a first week back to work but boy how it went too quickly. There was a picnic by the beach with family, tennis with a best friend on a very early Sunday morning, followed by an emotional service at church where Don Piper, author of 90 Minutes in Heaven, spoke to us about his experience firsthand. If you haven't read this book, I highly recommend it. 

Speaking of Heaven, I made this dish quite some time ago. A fine example of a perfect combination of flavors. The panko crusted chicken goes so beautifully with this "slaw" & glass of white wine. While it looks like a regular salad it's made with bok choy & cabbage and then tossed with a wasabi homemade dressing. 

Tuxedo Sesame Crusted Chicken

1 cup panko (Japanese bread crumbs)

3 tblsp sesame seeds

3 tblsp black sesame seeds

1 egg

1 tsp garlic powder

1 tsp salt

1/4 tsp ground cayenne pepper

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

3 tblsp vegetable oil, divided

Mix bread crumbs & sesame seeds in shallow dish. Beat egg, garlic powder, salt & 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 tblsp of the oil in large nonstick skillet on medium heat. Add chicken pieces; cook 5 minutes per side or until chicken is browned & cooked through. Repeat with remaining chicken, adding remaining oil if needed. Serve with Wasabi Slaw.

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Wasabi Slaw

1 tblsp wasabi powder

1 tblsp water

4 tsp rice vinegar or cider vinegar

1 tblsp packed brown sugar

1 tblsp vegetable oil

1/4 tsp ground ginger

1/4 tsp 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 & thinly sliced

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

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