Sesame Crusted Roast Chicken Recipe 435

SESAME CRUSTED CHICKEN

Steps:

• If chicken breasts are more than 1/2 inch thick, put them between 2 sheets of plastic wrap and gently pound with flat side of a meat pounder or with a rolling pin until 1/2 inch thick.
• Whisk together egg whites and 1/2 teaspoon salt in a shallow dish until whites are loosened but not foamy. Put sesame seeds in another shallow dish. Pat chicken dry and sprinkle with remaining 3/4 teaspoon salt. Dip chicken, 1 piece at a time, in egg whites, letting excess drip off, then dredge in sesame seeds. Transfer to a wax-paper-lined tray.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook 3 pieces of chicken, turning over once with tongs, until coating is golden and chicken is cooked through, 10 to 12 minutes, then transfer to a plate. Remove any browned sesame seeds from skillet, then cook remaining chicken.

BAKED SESAME CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place soy sauce in a 9x13 inch baking dish. On a piece of wax paper, mix together the sesame seeds, flour, salt and pepper. Dip the chicken pieces in the soy sauce to coat, then dredge in the sesame seed mixture. Arrange in baking dish in a single layer, then drizzle with melted butter.
• Bake at 400 degrees F (200 degrees C) for approximately 40 minutes, or until chicken is cooked through and tender and juices run clear. Baste with drippings once during cooking time. Garnish with extra sesame seeds if desired, and serve.

SESAME-COATED SAUTéED CHICKEN BREASTS

Steps:

• Place each chicken breast half between slices of wax paper or plastic wrap. Pound lightly with a mallet. Sprinkle with salt and pepper.
• Dredge the pieces on all sides in the sesame seeds.
• Heat three tablespoons of the butter in a large, heavy skillet and add the breasts in one layer. This may have to be done in two steps, or you may use two skillets. If two skillets are used, double the basic amount of butter. Cook about five minutes on one side. Turn and cook on the second side about five minutes. Then transfer them to a heated serving dish.
• Heat the four remaining tablespoons of butter in a skillet and add the lemon juice. Swirl the butter around until it is hazelnut brown. Pour this sauce over the chicken breasts and serve hot.

BAKED CHICKEN WITH TOASTED SESAME SEEDS

Steps:

• Preheat the oven to 350 F. In a shallow dish combine the sesame seeds, flour, salt and cayenne to taste. Dredge the chicken in the mixture, gently patting the coating onto it. In a large skillet, heat the butter and oil over moderate heat until hot. Add the chicken and cook it for 4 minutes on each side, or until golden brown. Transfer chicken to a platter. Add the flour to the skillet and cook it for 2 minutes. Add the chicken stock and cream and bring the mixture to a boil, stirring. Simmer the mixture until lightly thickened and season with the mustard and salt and pepper to taste. Arrange the chicken in a buttered baking dish, spoon the sauce over it and sprinkle with the bread crumbs. Bake, covered, with foil, for 30 minutes. Uncover and bake for 10 to 15 minutes more.

SESAME-CRUSTED CHICKEN

Steps:

• Heat gas or charcoal grill. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/2 inch thick.
• In small bowl, stir orange peel into teriyaki glaze. Reserve 2 tablespoons glaze mixture for serving. Brush both sides of chicken with remaining glaze mixture. Sprinkle sesame seed over both sides of chicken; cover chicken with piece of waxed paper and lightly press seed into chicken.
• Place chicken on grill over medium heat. Cover grill; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center. Remove chicken from grill to serving plate. Spoon reserved 2 tablespoons glaze over chicken. Sprinkle with onions.

FAST SESAME CHICKEN

Steps:

• In a large skillet, cook chicken in oil until no longer pink. Stir in the soy sauce and sesame seeds. Cook and stir over medium heat for 5 minutes. , Remove chicken with a slotted spoon; set aside and keep warm. In the same skillet, saute onion and mushrooms until onion is tender. Return chicken to pan; heat through.

PARMESAN SESAME CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, mix the bread crumbs, Parmesan cheese, and sesame seeds. Place the egg in a separate bowl. Dip the chicken in the egg, then dip into the bread crumb mixture to coat. Place the chicken breasts in a shallow baking dish.
• Bake chicken 20 to 30 minutes in the preheated oven, until juices run clear.

PECAN AND SESAME SEED-CRUSTED CHICKEN

Steps:

• Place milk in a shallow bowl. In another shallow bowl, combine the flour, pecans, sesame seeds, paprika, pepper and salt. Dip chicken in milk, then coat in flour mixture., In a large nonstick skillet, brown chicken in oil on both sides. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until no longer pink.

SESAME CHICKEN CUTLETS

Steps:

• In a bowl, mix the sesame oil and teriyaki sauce until blended, add chicken and toss to coat.
• In a shallow dish, mix bread crumbs, sesame seeds, ginger and garlic.
• Coat each cutlet with bread crumb mixture and pat meat so crumbs stick.
• Refrigerate 30 minutes.
• In a large, nonstick skillet, heat oil over medium heat and add chicken to pan.
• Cook for approximately 5-6 minutes on each side or until
• golden and crisp and longer pink in center.
• Serve immediately.