Baked Chicken Recipes
Sesame Encrusted Chicken with Raspberry Sauce
Yield: 4 servings
Ingredients
Chicken
- 4 boneless, skinless chicken breast halves, washed, patted dry
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg
- 1/4 cup milk
- 1/2 cup sesame seeds
- 1/2 cup bread crumbs
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground ginger
- 2 tablespoons butter
Raspberry Sauce
- 1/4 cup raspberry preserves
- 2 tablespoons white vinegar
- 1 tablespoon granulated sugar
- 1/8 teaspoon ground ginger
- 1/8 teaspoon garlic powder
Instructions
- In three separate shallow dishes or pie plates, mix the flour, salt and pepper in one; whisk together the egg and milk in another; and mix the sesame seeds, bread crumbs, garlic powder and ground ginger in another.
- Heat the oven to 350 degrees F.
- Dredge the chicken breasts in the flour mixture, then dip into the egg mixture and dredge in the sesame mixture, pressing down so the crumbs stick to the chicken breasts.
- In a large skillet, melt the butter over medium-high heat.
- Add the coated chicken breasts and sauté about 2 minutes on each sides or until lightly browned.
- Remove the chicken from the skillet and place on a baking sheet.
- Bake for 15 minutes, depending on the size and thickness of the chicken breasts, or until fork-tender and the chicken is cooked throughout.
- Meanwhile, in a small saucepan over medium heat, combine all the sauce ingredients. Heat to the boiling point and let boil for 1 minute.
- Remove from heat and cool slightly before serving.
- Arrange the chicken on a platter or individual serving plates and drizzle the raspberry sauce over the top.
Attribution
Posted by Cookin'Mom at Recipe Goldmine 11/1/2001 11:08 am.
Source: From Robert Harrison of Swartz Creek - Tested by Susan Selasky for the Free Press Test Kitchen