Sesame Lemon Chicken With A Crisp Phyllo Crust Recipes

SESAME-LEMON CHICKEN

Steps:

• Preheat the broiler. Make the rub: Combine the sesame seeds, lemon zest, thyme, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a spice grinder; pulse until the seeds are slightly cracked. Season the chicken with salt and all but about 1 1/2 tablespoons of the rub. Set skin-side down on a broiler pan and broil, flipping the chicken and rotating the pan halfway through, until the chicken is golden and a meat thermometer registers 170 degrees F, 8 to 10 minutes per side. Make the dressing: Mix 1 tablespoon of the reserved rub, the lemon juice, vinegar, and salt to taste in a bowl. Whisk in the olive oil. When the chicken is done, whisk 1 tablespoon of the pan drippings into the dressing. Add the lettuce, cucumber, tomato and pita chips; season with salt and pepper and toss. Sprinkle the chicken with the remaining 1/2 tablespoon rub and serve with the salad.

SESAME LEMON CRISPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C) Grease cookie sheets. Set aside.
• Spread sesame seeds in 9x9 inch baking pan. Toast in the oven for 10 to 15 minutes. Remove from oven and cool. Increase oven temperature to 375 degrees F (190 degrees C).
• Melt butter and cool a bit. Stir in sugar, lemon rind, egg, sesame seeds, flour, and baking powder.
• Drop by 1/2 teaspoonfuls onto cookie sheets, leaving about 2 inches between each cookie. Bake for 10 minutes or until golden brown. Cool for 1 to 2 minutes before removing from cookie sheets. Cool cookies on wire racks.

LIGHT LEMON-SESAME CHICKEN

Steps:

• 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 about 1/4 inch thick.
• In small bowl, beat egg product and 2 tablespoons lemon juice with fork or wire whisk. In 1-gallon resealable food-storage plastic bag, mix Bisquick mix, paprika and sesame seed.
• Dip chicken into egg mixture, then place in mixture in bag. Shake until chicken breasts are well coated.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center.
• Meanwhile, in 1-quart saucepan, heat all sauce ingredients except onions over medium heat, stirring occasionally, until thickened and bubbly. Spoon sauce over chicken before serving; sprinkle with onions.

SESAME-LEMON CHICKEN WITH A CRISP PHYLLO CRUST

Steps:

• For the marinade—Rinse the chicken breasts, pat them dry, and make a few slashes in each.
• Combine the marinade ingredients in a nonreactive bowl and add the chicken.
• Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
• To coat and cook the chicken—Heat the oven to 450°F and butter a baking sheet.
• Butter a sheet of phyllo, top with another sheet, butter that and repeat with the other two sheets.
• Cut the phyllo stack into 6 equal strips.
• Remove a breast from the marinade and let some of the marinade drip off.
• Lay the breast at one end of a strip of phyllo and roll it up, leaving the ends exposed.
• Dip both ends of the chicken into the sesame seeds to coat.
• Put the breast, phyllo seam down, on the buttered baking sheet; repeat with other breasts.
• Brush the tops of the phyllo with butter and roast until crisp, browned, and cooked through, 25 to 30 minutes.

SESAME CHICKEN WITH LEMON SAUCE

Steps:

• Rinse and pat dry chicken breasts with paper towels.
• Pour sesame oil onto a deep plate or into a shallow bowl and dredge chicken breast so both sides are coated with oil.
• Place chicken on the unheated rack of a broiler pan, sprinkle with pepper and broil 4-5 inches from heat for about 5 minutes or until meat is cooked through and no longer pink.
• Meanwhile, in a medium saucepan, combine chicken broth, scallions, sesame seed, lemon zest, lemon juice, and cornstarch.
• Cook and stir over low-medium heat until sauce becomes thickened and bubbly and transparent, then cook for 1 minute more.
• Pour sauce over chicken and serve immediately.
• (If serving over rice, place chicken over rice before topping with sauce).

SESAME, LEMON AND CURRY CHICKEN STRIPS

Steps:

• Blend yogurt and chutney in processor. Add cilantro and process 5 seconds. Transfer sauce to small bowl. (Can be prepared 1 day ahead. Cover and chill.)
• Arrange chicken in shallow dish. Pour lemon juice over. Refrigerate at least 15 minutes and up to 30 minutes, turning chicken occasionally.
• Preheat oven to 400°F. Lightly grease baking sheet. Drain chicken. Combine sesame seeds and garlic in shallow bowl. Sprinkle both sides of chicken with curry powder. Season with salt and pepper. Press chicken into sesame seed mixture, coating completely. Arrange chicken on prepared sheet. Bake chicken until just cooked through, about 20 minutes. Let stand 15 minutes. Cut chicken crosswise into 1/2-inch-wide strips.
• Arrange chicken strips around edge of serving platter. Place chutney dip in center and serve.

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.