Sesame Crusted Chicken
Gourmet (September 2003)
2 skinless boneless chicken breast halves
1 large egg whites
1/2 tsp salt
1/3 cup sesame seeds
vegetable oil
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 white and salt in a shallow dish until whites are loosened but not foamy. Put sesame seeds in another shallow dish. Pat chicken dry. Dip chicken, 1 piece at a time, in egg white, letting excess drip off, then dredge in sesame seeds.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook chicken, turning over once with tongs, until coating is golden and chicken is cooked through, 10 to 12 minutes, then transfer to a plate.
Notes: I found this a very bland recipe. It definitely needs some changes -- that is, if I ever make it again. Perhaps some spice/herb that would prove complimentary to the sesame. And maybe cooking it in sesame oil instead of plain olive oil. Oh, well -- at least I got to get medieval on the chicken with my cool meat pounding thingy from my Christmas loot.
Posted by Jennifer at January 30, 2004 11:21 AM