BAKED SESAME CHICKEN
Open, sesame! This is a family favorite. For a variation, you can also use bone-in chicken pieces, but be sure to increase the cooking time in this case. Tip: To toast sesame seeds, place in a baking dish in a heated oven for about 5 to 10 minutes, watching carefully not to burn.
Provided by Laurie Thompson
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 251.9 calories, Carbohydrate 5.9 g, Cholesterol 82.4 mg, Fat 13.1 g, Fiber 1.3 g, Protein 27.1 g, SaturatedFat 5.1 g, Sodium 696.8 mg, Sugar 0.2 g
BAKED SESAME CHICKEN
Make and share this Baked Sesame Chicken recipe from Food.com.
Provided by RecipeNut
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- If using plain Saltine crackers, add 2 tsp.
- sesame seeds to the crumbs.
- Preheat oven to 400.
- Rinse chicken and pat dry.
- Blend oil and sherry and dip chicken into the mixture, coating both sides.
- With spatula, spread sour cream all over the chicken, then roll in cracker crumbs.
- Place on a greased baking sheet and bake about 25-30 minutes .
SESAME BAKED CHICKEN BREASTS
Make and share this Sesame Baked Chicken Breasts recipe from Food.com.
Provided by Karen..
Categories Chicken Breast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400* F.
- Place butter in 9 x 13 inch baking pan; melt in oven as it preheats and remove pan when butter has melted.
- Blend egg, water, soy sauce, salt, and pepper. Dredge chicken in flour; then into egg mixture.
- Arrange chicken breasts in baking pan, flipping to coat with butter.
- Sprinkle evenly with sesame seeds.
- Bake for 40 to 45 minutes or until tender and golden brown.
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.
MEAL PREP SESAME CHICKEN BREASTS
The sesame flavor of these easy-prep breasts can take you in a million directions-- on one night toss them in a Caesar Salad, on the next you can tuck them into fajitas.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Brush the chicken on both sides with the vinegar. Sprinkle the chicken on both sides with 1 teaspoon salt and a few grinds of pepper. Mix the white and black sesame seeds in a shallow dish. Firmly press the chicken into the sesame seeds until well coated on both sides.
- Heat the olive oil and sesame oil in a large skillet over medium-high heat. Add the chicken and cook undisturbed until just starting to turn white, about 1 minute. Flip the chicken and cook undisturbed until the other side is turning white, about 1 minute. Reduce the heat to low, cover and cook until the chicken is completely cooked through and an instant-read thermometer inserted into thickest part registers 165 degrees F, about 10 minutes. Serve the chicken as a whole piece or sliced crosswise into strips.
- The chicken will keep up to 4 days. Let cool completely before refrigerating.
- Caesar Salad: Slice the chicken and toss with romaine lettuce and store-bought Caesar dressing; top with hard-boiled eggs, olives, grated Parmesan and anchovies, if desired.
- Mac and Cheese: Stir diced chicken and broccoli or cauliflower florets into your favorite version of macaroni and cheese.
- Fajitas: Serve the chicken sliced with rice, taco-seasoned sautéed peppers and onions, black beans and tortillas.
- Cashew-Chicken Salad: Serve on top of mixed greens with cashews, mandarin oranges, shredded cabbage and store-bought dressing.
OVEN-BAKED SESAME CHICKEN
Chicken is one of my family's favorite meat and I prepare it several different ways. This melt-in-your mouth baked chicken is a much-requested entree for Sunday dinner.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place chicken in a large resealable plastic bag; add buttermilk. Seal bag and refrigerate for at least 4 hours. In a shallow bowl, combine butter, lemon juice and garlic. , In another bowl, combine bread crumbs, sesame seeds, Parmesan cheese, salt and pepper. Drain chicken, discarding buttermilk; dry on paper towels. Dip chicken in butter mixture, then coat with crumb mixture. , Place in an ungreased 11x7-in. baking dish. Drizzle with remaining butter mixture. Bake, uncovered, at 450° for 10 minutes. Reduce heat to 350° and bake an additional 20 minutes or until juices run clear.
Nutrition Facts :
SESAME CRUSTED CHICKEN
Categories Chicken Poultry Sauté Kid-Friendly Quick & Easy Low/No Sugar Dinner Fall Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 5
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.
SIMPLYLO'S OVEN-BAKED SESAME CHICKEN
This makes a very flavorful chicken. This recipe was originally used for chicken wing drumettes, which are addictive, but has become quite popular with chicken legs, thighs, and breasts. I hope you enjoy this recipe as much as we do!
Provided by simplylo
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 3h15m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk together the soy sauce, sherry, garlic, brown sugar, and ginger in a bowl; pour into a large resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours.
- Preheat an oven to 350 degrees F (175 degrees C). Spray a baking rack with cooking spray, and place on a baking sheet.
- Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.
- Mix the wheat germ, bread crumbs, sesame seeds, parsley, black pepper, and paprika together in a separate large resealable plastic bag. Add the chicken to the bag and shake to coat the pieces with the bread crumb mixture; transfer the coated chicken pieces to the prepared baking rack.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of of a thigh, not touching bone, should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 497.8 calories, Carbohydrate 29.4 g, Cholesterol 136.7 mg, Fat 22.5 g, Fiber 4.5 g, Protein 42.9 g, SaturatedFat 5.6 g, Sodium 1608.1 mg, Sugar 5.6 g
SESAME-COATED SAUTéED CHICKEN BREASTS
Here is a classic recipe from Pierre Franey's "60-Minute Gourmet," one that happens not to take quite that long to cook at all. Sesame was a novel ingredient for him, he wrote in 1981, introduced to him by the cooking of "the late Virginia Lee, one of the finest Chinese chefs I have ever met. She used a lot of sesame oil and sesame paste in her flavorings, both in main courses and sauces such as that which accompanies a Mongolian hot pot." Mr. Franey used sesame seeds as a coating quite a bit after that - on fish fillets, for example - and here adapted the idea to a main course, using whole, skinned, boned chicken breasts. "The dish turned out admirably in texture and flavor," he wrote. Even better, "it is certainly easy to make, involving nothing more than coating the breast halves with the seeds and sauteing them briefly on both sides in butter. There is a final touch, a light 'sauce' made of hazelnut butter to which a dash of lemon juice is added." (By that, Mr. Franey meant butter that is browned until it is hazelnut in color.)
Provided by Pierre Franey
Categories easy, quick, times classics, main course
Time 1h
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 34 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 15 grams, Sodium 204 milligrams, Sugar 0 grams, TransFat 1 gram
SESAME CHICKEN BREASTS
I triple this recipe when chicken is on sale, freeze it with the marinade in resealable bags. The night before I need it, I place a bag in the refrigerator and the chicken marinates as it thaws.-Anne Wegener, Springville, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the lemon juice, soy sauce, oil, garlic and ginger. Set aside 1/4 cup for basting, cover and refrigerate. Add chicken to remaining marinade; seal bag and turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade. Broil chicken 4 in. from the heat for 6-7 minutes on each side or until a thermometer reads 170°., Meanwhile, in a large saucepan, combine the cornstarch, water, broth and reserved marinade until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve chicken and sauce with rice. Sprinkle with sesame seeds.
Nutrition Facts :
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