Tasty Thursdays :: Panko Chicken

So per usual I was struggling to figure out what to make for dinner so I browsed around one of my favorite websites, www.foodnetwork.com, when I came across this recipe for Panko Chicken with a tomato wasabi sauce. I was skeptical at first, but I gave it a try anyway. Just to let you in on some changes I made. 1. I used chicken tenders instead of breasts 2. I paird this with mashed potatoes and it was delightful. In short, it was amazing! So I thought I would share it with you and hopefully you like it as much as we did.

For chicken:

• Cooking spray
• 6 boneless skinless chicken breast halves, about 5 ounces each
• Salt and freshly ground black pepper
• 1 cup all-purpose flour
• 2 eggs, lightly beaten
• 1 cup panko crumbs or unseasoned dry bread crumbs
• 1 cup grated Parmesan

For spicy tomato sauce:

• 2 cups canned or jarred tomato sauce
• 2 teaspoons wasabi paste
• 2 teaspoons sugar
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 tablespoon fresh cilantro leaves, chopped

Directions

Preheat oven to 400 degrees F.

Coat a large baking sheet with cooking spray.

For the chicken:

Season both sides of chicken with salt and black pepper. Place flour in a shallow dish. Place eggs in a separate shallow dish. Combine panko crumbs and Parmesan in a third shallow dish. Dip chicken first in flour, then in the egg and then panko crumb mixture. Transfer chicken to the prepared baking sheet and spray the surface with cooking spray. Bake for 25 to 30 minutes, or until chicken is golden brown and cooked through. Remove from oven.

For the sauce:

While the chicken is cooking, in a small saucepan, combine tomato sauce, wasabi paste, sugar, chili powder, and cumin. Set pan over medium heat and bring to a simmer, for 10 minutes. Remove pan from heat