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This is a dish worthy in taste and presentation of serving at a dinner party, yet easy enough for a quick weeknight meal. Our antibiotic & hormone-free chicken breasts are coated in a crumb mixture of wasabi powder (no, it's surprisingly not spicy!) and panko, pan seared (or baked) and then drizzled with a teriyaki and sake Asian sauce. Served with a side of edamame (soybeans). Individually wrapped unless you request a pan. (stovetop or oven)
Cooking time: Oven: 30 minutes, Stove: 12-14 minutes
For best results thaw chicken. Keep edamame frozen.
Stovetop (recommended): Heat 2 Tbsp of oil in heavy skillet over medium. Sauté breasts until golden and cooked through and 165F, 4-6 mins. per side. If the crumbs start to get very dark, turn down the heat level. Transfer to a plate and cover to keep warm. Next, add sauce to skillet; bring to a boil, scraping up browned bits and then serve.
Oven: Preheat oven to 375F. Spray pan with cooking spray under breasts (to avoid sticking) and spray top of breasts lightly to help browning. Place on cookie sheet for stability. Bake 25-30 mins. until cooked through and 165F. Warm sauce in a skillet until boiling or warm in microwave 15-20 seconds.
Drizzle sauce over chicken and serve with edamame. Rice is a nice addition or cut up green onions and sprinkle on top for a nice presentation.
Ingred: chicken, wasabi powder, panko, salt, pepper. Sauce: teriyaki sauce, rice wine vinegar, chicken broth. Contains: wheat, soy. 1 breast plus sauce (1/3 of sauce for half size, 1/6 of sauce for 4-6 size meal). 230 calories;4g Fat; 11g Carbs; 34g Protein; trace Fiber; 86mg Cholesterol, 657 mg Sodium.