Sesame Chicken Breasts
Sesame Chicken Breasts recipe
Yield
8 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 |
chicken breast halves, boneless, skinless
|
*
|
|
| ½ | cup |
buttermilk
|
|
| 2 | teaspoons |
thyme
dried |
*
|
| 1 | cup |
bread crumbs
|
|
|
salt
|
*
|
||
|
black pepper
|
*
|
||
| ¾ | cup |
sesame seeds
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
chicken breast halves, boneless, skinless
|
*
|
| 118 | ml |
buttermilk
|
|
| 1E+1 | ml |
thyme
dried |
*
|
| 237 | ml |
bread crumbs
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 177 | ml |
sesame seeds
toasted |
|
Directions
Preheat oven to 400℉ (200℃).
While oven is preheating, pour sesame seeds in a baking dish and set in oven, stir occasionally until golden and aromatic, about 15 minutes.
Arrange chicken on a wide dinner plate and pour buttermilk over.
Set aside. Combine thyme, salt, pepper, bread crumbs and toasted sesame seeds on another plate.
Generously coat a wide roasting pan with vegetable oil.
Remove a chicken piece from plate, shake it gently to remove drips and place in crumbs.
Coat completely, pressing firmly with your fingers, place in baking pan. Repeat with remaining pieces.
Sprinkle again with salt.
Bake 15 minutes, or until pieces are cooked through.
Serve topped with a mango chutney or sweet and sour sauce.
