SESAME CHICKEN WITH MUSTARD SAUCE
For variety, you can make a cracker-crumb coating for my chicken...substitute turkey for chicken...or grill it instead of baking it. I've even served the chicken in strips with a sauce so it becomes a fun finger food for dipping. -Wanda White, Antioch, Tennessee
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large resealable plastic bag or shallow glass container, combine the first nine ingredients; mix well. Add chicken and turn to coat. Seal or cover and refrigerate for 8 hours or overnight, turning occasionally. Drain and discard marinade. , In a shallow dish, combine bread crumbs and sesame seeds. Dredge the chicken in the crumb mixture. Place in a greased 13-in. x 9-in. baking dish. Combine butter and shortening; drizzle over chicken. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear. , Meanwhile, combine sauce ingredients in a saucepan; heat through. Serve with the chicken.
Nutrition Facts :
CHICKEN IN ONION AND MUSTARD SAUCE
Surprisingly mild and easy to make, this dish takes to substitutions well depending on what you have in the house. Despite the name, even my young children enjoy this chicken! It's quick, easy, and something different for dinner. Apple juice may be substituted for the applesauce and wine. Grainy, spicier mustards will create a spicier sauce; mild or sweet mustards will create a milder sauce.
Provided by sonnet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 3
Number Of Ingredients 10
Steps:
- Melt the butter in a skillet over medium heat. Season the chicken on both sides with pepper; cook the chicken breasts in the butter until no longer pink in the center and the juices run clear, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the breasts from the pan and set aside.
- Stir together the onion, parsley, applesauce, wine, mustard, and half-and-half in the pan; bring the mixture to a boil and cook about 5 minutes. Return the chicken to the pan; add the walnuts. Allow to cook until the chicken is warm, 3 to 5 minutes.
Nutrition Facts : Calories 388.3 calories, Carbohydrate 12.3 g, Cholesterol 89.5 mg, Fat 23.1 g, Fiber 2.8 g, Protein 31 g, SaturatedFat 6.1 g, Sodium 220 mg, Sugar 6 g
CHICKEN IN MUSTARD SAUCE
This healthy yet elegant weeknight chicken dish came to The Times in 1988, courtesy of Jacques Pépin. It's simple but loaded with flavor, and you can throw it together in about a half hour. Just sauté the chicken until golden, then make a quick sauce from onions, water and mustard and reduce until thick. Serve with rice to soak up the sauce, and a crisp green salad. If white meat is not your thing, it would be equally delicious made with boneless chicken thighs (just be sure to add a few minutes of cooking time).
Provided by Jacques Pépin
Categories dinner, one pot, main course
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Sprinkle the meat with the salt and pepper.
- Heat the oil in a large skillet over medium-high heat. When it is hot, brown the chicken for one-and-a-half minutes on each side.
- Mix in the onion and continue cooking for one minute.
- Sprinkle the flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour.
- Add the water and stir to dissolve the flour until the mixture comes to a boil. Lower the heat, cover the skillet and boil gently for five minutes.
- Remove the meat to a serving platter and keep warm.
- Cook the sauce to reduce it to about one-and-a-half cups. Mix the dry mustard with the Dijon mustard and stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after the mustard has been added.
- Place the chicken pieces in the sauce and warm over low heat for 10 to 15 minutes to develop the flavor.
- Serve the chicken with the sauce.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 3 grams, Sodium 241 milligrams, Sugar 1 gram, TransFat 0 grams
SESAME CHICKEN WITH HONEY SAUCE
Between working and raising three children, we don't have much time on our hands. These crunchy chicken bites can be prepared in a hurry for a super snack or light dinner.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine bread crumbs and sesame seeds; set aside. In a small bowl, combine the mayonnaise, onion and mustard. Coat chicken pieces with mayonnaise mixture, then toss in crumb mixture. , Place on a greased baking sheet. Bake at 425° for 10-12 minutes or until lightly browned. Combine sauce ingredients; serve with chicken.
Nutrition Facts : Calories 414 calories, Fat 30g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 270mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 22g protein.
COLD SESAME CHICKEN
Though completely different from a crisp-skinned, oven-roasted chicken, sometimes a boiled chicken is just the thing, hot or cold. In warm weather, this Chinese-style cold sesame chicken is especially welcome. It's perfect for a picnic or light lunch and can be prepared well in advance of serving.
Provided by David Tanis
Categories dinner, weekday, poultry, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Season chicken with salt and sprinkle with five-spice powder, rubbing seasoning into the flesh.
- Transfer chicken to a soup pot or Dutch oven. Add 4 to 6 cups water, just to cover. Bring to a boil over high heat, then reduce heat to a bare simmer. Add scallions, ginger slices, star anise and turmeric. Simmer very gently until tender, about 45 minutes.
- Remove chicken to cool on a baking sheet. (For faster cooling, submerge chicken in ice water.) Reserve 1/2 cup cooking liquid.
- Make the glaze: Put soy sauce, sugar, cayenne, garlic, toasted sesame oil, ginger and 1/2 cup cooking liquid in a shallow saucepan or small skillet over medium-high heat. Simmer rapidly until thickened, about 5 minutes. Set aside.
- Chop bone-in chicken into 1-inch chunks with a sharp cleaver or large chef's knife. (Remove bones before chopping, if preferred. If using drumettes or boneless thighs, leave whole.) Arrange chicken on a serving platter.
- Brush glaze onto the meat. Sprinkle with sesame seeds and peanuts. Add chiles (if using), cilantro and scallions. Surround with mustard greens or lettuce leaves, if using. Serve chilled or at room temperature.
CHICKEN BREAST WITH MUSTARD AND SESAME SAUCE
My daughter's boyfriend's mom gave her a cookbook that was created by the Houston Ballet for their Nutcracker Christmas Market in 1984. The recipes in the book were submitted by directors, choreographers, and dancers in the Houston Ballet that year. This recipe was submitted by Rachel Jonell Beard, Soloist.
Provided by loof751
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken breasts in a pot in a single layer, skin-side down.
- In a blender, puree the scallions and ginger with 1 cup of water. Add to pot with chicken.
- Add cold water to pot to cover chicken by 1 inch.
- Bring to a boil over high heat. Reduce heat to low and simmer until cooked through, about 20 minutes.
- Plunge chicken into cold water to cool to room temperature. Remove the breast meat in 4 intact halves, discarding skin and bones.
- Cut each breast half crosswise on the diagonal into 1/2 inch slices. Arrange 1 half-breast on each serving plate.
- In a bowl, whisk together the mustard, vegetable oil sesame oil, and sherry. Spoon some of the sauce over the chicken on each plate; serve the remainder of the sauce in a dish on the side.
Nutrition Facts : Calories 549.7, Fat 45.4, SaturatedFat 8, Cholesterol 92.8, Sodium 447.5, Carbohydrate 3.3, Fiber 1.5, Sugar 0.7, Protein 31.9
SESAME CHICKEN WITH MUSTARD PLUM SAUCE
If your looking for an extra special chicken dish, then here it is... this is absolutey wonderful! Don't let the ingredients list fool you, it is simple to make. Plan ahead, this needs to sit in then fridge for 8 hours or overnight. (prep time includes marinating time)
Provided by Kittencalrecipezazz
Categories Chicken
Time P1DT40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a ziploc plastic bag, combine buttermilk, lemon juice, Worcestershire sauce, salt, pepper, paprika, soy sauce, oregano and garlic; mix well.
- Add in chicken breasts and turn to coat.
- Seal or cover and chill for 8 hours or overnight, turning occasionally.
- After 8 hours, drain and discard the marinade.
- Set oven to 350 degrees.
- Grease a shallow 13x9-inch baking dish.
- In a shallow dish, combine the dry bread crumbs and sesame seeds.
- Dredge the chicken in the crumb mixture.
- Place in prepared baking dish (sprinkle with more salt and pepper if desired, I use seasoning salt for this).
- Combine the melted butter and Crisco; drizzle over chicken.
- Bake, uncovered for 35-40 minutes or until chicken is done.
- Meanwhile, combine the sauce ingredients in a saucepan; heat through.
- Serve with/on the chicken.
- Delicious!
Nutrition Facts : Calories 904.1, Fat 40.1, SaturatedFat 12.6, Cholesterol 115.6, Sodium 1286.3, Carbohydrate 94.7, Fiber 6.3, Sugar 47.2, Protein 42.3
CHICKEN WITH SESAME MAYONNAISE
Provided by Food Network
Time 30m
Yield 8 appetizer portions
Number Of Ingredients 9
Steps:
- Combine stock and wine in a saucepan. Bring to a boil, then reduce to simmer. Add 2 teaspoons of sesame oil and blend well. Taste for seasoning; the stock should be quite salty.
- Add the chicken breasts, and simmer slowly for 5 minutes. Remove from heat and let the breasts continue to cook in the warm stock. Check frequently; the breasts are ready when they are just past pink on the inside.
- Remove from stock and cut into broad, thin slices. Let cool.
- To prepare the mayonnaise, place egg yolks, mustard and lemon juice in the bowl of a food processor. Blend quickly. With the motor running, begin adding the sunflower oil drop by drop. After 1/3 of the oil is added, continue adding in a thin stream and add the remaining 2 teaspoons of sesame oil. Taste for seasoning.
- In a bowl, combine the chicken and the mayonnaise. Reserve in the refrigerator until ready to serve.
- Place 2 tablespoons sesame seeds in a small roasting pan. Place under a hot broiler for 2 to 3 minutes, or until golden brown.
- Garnish chicken with sesame seeds.
- Suggested drink: Hidalalgo Manzanilla, La Gitana
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
SESAME CHICKEN SAUCE
This is restaurant-quality sesame chicken sauce. Better than most take-out Chinese! Serve over fried rice or lo mein noodles.
Provided by Nick Harris
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Mix chicken broth, brown sugar, vinegar, soy sauce, sesame oil, chile paste, and garlic together in a small pot. Bring to a boil. Reduce heat to a simmer.
- Dissolve cornstarch in water; add to the simmering mixture. Cook until sauce thickens, about 10 minutes.
Nutrition Facts : Calories 130.4 calories, Carbohydrate 24.9 g, Cholesterol 0.8 mg, Fat 3.6 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.5 g, Sodium 383 mg, Sugar 20.4 g
PARMESAN SESAME CHICKEN STRIPS (AND HONEY MUSTARD DIPPING SAUCE) RECIPE
You'll be surprised at how easy these Parmesan Sesame Chicken Strips are to make. The Parmesan coating gives it a boost of flavor, and the chicken cooks up so moist and tender. It's the perfect dinner that will make everyone happy.
Provided by Camille Beckstrand
Categories Main Course
Time 33m
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.
- Cover a large baking sheet with aluminum foil and lightly spray with non-stick cooking spray.
- Place crackers in a Ziploc bag and roll over them with a rolling pin until they are finely crushed.
- In a bowl, combine mayonnaise, onion, and mustard.
- In a second bowl, combine crushed crackers, sesame seeds, and Parmesan cheese.
- Cut chicken lengthwise into 1/4 inch strips.
- Dip strips into mayonnaise mixture, then into crumb mixture.
- Place chicken on foil-covered baking sheet.
- Bake for 15-18 minutes.
- Serve with honey mustard dipping sauce.
Nutrition Facts : Calories 494 kcal, Carbohydrate 35 g, Protein 25 g, Fat 29 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 73 mg, Sodium 997 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving
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