Panko-Parmesan-crusted chicken with wasabi tomato sauce

Ingredients:

For the chicken:

• 6 boneless, skinless chicken breast halves (about 140g each)
• Cooking spray
• Salt and ground black pepper
• 1 cup wheat flour
• 2 lightly beaten eggs
• 1 cup panko breadcrumbs or regular breadcrumbs
• 1 tbsp. grated parmesan

For the hot tomato sauce:

• 2 cups tomato sauce
• 2 tsp. wasabi paste
• 2 teaspoons of sugar
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tbsp chopped fresh cilantro leaves

Preparation:

1. Preheat oven to 205°C.
   
   Spray a large baking sheet with cooking spray.
   
   For the chicken: Season the chicken on both sides with salt and pepper. Place the flour in a shallow dish. Place the eggs in another shallow dish. In a third shallow dish, combine panko breadcrumbs and Parmesan. Dip the chicken first in flour, then in egg, and then in the breadcrumb mixture.
2. Transfer the chicken to the prepared baking sheet and spray the surface with cooking spray. Bake for 25-30 minutes, until the chicken is cooked through and golden brown. Remove the baking sheet from the oven.
   
   For the sauce: While the chicken is cooking, combine the tomato sauce, wasabi paste, sugar, chili powder, and cumin in a small saucepan. Place the saucepan over medium heat and bring to a simmer for 10 minutes. Remove from the heat and set aside 2/3 cup of the sauce.
3. Serve 4 chicken breast halves with the remaining tomato sauce drizzled over them. Reserve the remaining chicken and 2/3 cup of sauce for the calzones.