(make at least an hour ahead of cooking chicken

1/2 cut white wine

2 tablespoons of soy sauce

1 tablespoon dark sesame oil

2 tablespoons red wine vinegar

1 tablespoon brown sugar

1 teaspoon minced garlic

1 tablespoon finely diced ginger

1/4 cup chopped cilantro

2 tablespoons of Wasabi paste

Combine the wine, soy sauce, sesame oil, vinegar, and brown sugar and mix until the sugar dissolves. Stir in garlic, ginger and cilantro. Cover and refrigerate for an hour. Just before using, stir in the wasabi paste.

2 whole boneless and skinless chicken breasts about 1.5 lbs ea.

3/4 cup Sweet & Hot Wasabi sauce

Olive Oil Spray

1.) Cut the chicken breast in half and trim away all visible fat. With a kitchen mallet (this is important), pound the chicken breast as flat as possible. Place the chicken in a shallow dish and add about 1/3 of the wasabi sauce. Toss to coat thoroughly. Set aside for 15 minutes to an hour to marinate.

2.) Heat a heavy cast iron skillet until hot. Spray lightly with cooking oil. Remove the chicken from the marinade and add to the skillet. Pan sear until nicely seared on both sides...about 2 minutes on each side.

Ring the dinner bell and enjoy. This makes about 4 light servings or two if you’ve got a hungry crowd.