Friday, December 7, 2012
Crispy Sesame Thyme Chicken
I'm not going to say this is an incredibly healthy dinner but it is so delicious. I love the crispiness of the chicken and the flavour of the sesame and lemon zest in the coating.
It's based on this recipe from Chatelaine. Here's what you need:
2 boneless skinless chicken breasts
1/2 cup panko bread crumbs
1 1/2 tbsp sesame seeds
1 1/2 tbsp thyme
zest of one lemon
1/2 tsp salt
1/4 cup oil
Mix the sesame seeds and thyme. These are black and white ones but you can use regular sesame seeds.
Add the salt and lemon zest.
Then add in the panko and mix it all together.
Now you need to pound the chicken breasts a bit. You're not pounding them thin like scallopini but they need to be the same thickness all over. Place them between two long pieces of plastic wrap.
Pound them lightly with a mallet or heavy pan until they're an even thickness all over.
Crack the egg into a bowl and add a little salt.
Add a couple of tablespoons of water to the egg and scramble it up.
Coat the chicken with the egg.
And then coat with the sesame panko on both sides.
Heat the oil in a large pan over medium high heat. I like to use grapeseed oil to cook at high heat but you can use olive oil if you want.
Once the oil is hot, add the coated chicken.
After about 4 minutes, flip the chicken and brown the other side for about 4 minutes more.
Drain on paper towels and plate it up.
Look how nice and crispy!
I served this with (leftover) mashed potatoes and steamed green beans.
This tasted amazing and was so easy to make. A great alternative to grilled or baked chicken.