Sesame-Breaded Chicken Breasts - meat
Posted by : Ruth Heiges
I'm constantly on the lookout for dishes which will keep me out of the
kitchen as much as possible during hot weather, along with being light
enough to eat on such a day. I found this in the "On the Table" column by
Evelyn Rose, UK Jewish Chronicle, September 5, 1997.
A miraculous metamorphosis takes place when nuts and seeds — such as sesame
or sunflower — are toasted or roasted.
Their rather bland flavour intensifies as the rich oil content browns and
some of their water content evaporates.
Small quantities can be "dry-fried" in a heavy (preferably non-stick)
frying pan, or under the grill. Larger quantities are most evenly toasted
in a thin layer in the oven at gas 7 (425 F, 220 C) for 15-20 minutes,
stirring once or twice.
Afterwards, they can be stored in an airtight tin for future use.
Serves 6. Freeze 3 months (cooked or raw).
These crunchy portions of chicken are coated with a mixture of matzah meal,
sesame seeds and herbs, and are equally delicious hot or cold.
They are cooked with only 4 tbsp of oil, yet are as crisp as if they had
been deep-fried. They can be frozen either cooked or ready-coated and raw.
4 tbsp lemon juice
6 chicken portions or boneless breasts, skinned
6 heaped tbsp medium matzah meal
6 heaped tbsp white sesame seeds
1 egg, beaten
4 tbsp sunflower oil
1 teasp salt
20 grinds black pepper
3 teasp dried mixed herbs or herbes de Provence
1 teasp paprika
1/2 teasp garlic granules
rind of 1 lemon, finely grated
First marinate the chicken: one hour before cooking, put the lemon juice
into a flat dish, turn the chicken pieces in it, then leave. Turn once or
twice during the hour.
Set the oven at gas 7 (425 F, 220 C). Spread the matzah meal and sesame
seeds thinly on a baking sheet, put in the oven as it heats up and toast
until they are golden brown.
Whisk the egg and oil together with the salt and pepper until well blended
and then put in a shallow dish large enough to hold a portion of chicken.
Mix the matzah meal, sesame seeds, lemon rind and seasonings in a dish of a
Have ready a lightly greased oven-tray large enough to hold the portions
well spaced, side by side. Lay each chicken joint in turn in the egg
mixture, using a pastry brush to coat it evenly, then roll it in the crumb
mixture. Pat off any excess with the hands.
Arrange on the baking sheet and cook for 40 minutes (30 minutes for the
boneless breasts), until a rich brown.
There is no need to turn the chicken, as it will brown evenly on all sides.
The chicken can be kept hot and crisp in a warm oven, gas 1/2 (250 F, 120 C)
for up to 30 minutes.
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