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Chicken Sesame

Type: Chicken
Courses: Main Course
Serves: 6 people

Recipe Ingredients

6   Skinless chicken breast halves
1/4 cup 15g / 0.5ozFlour
1 tablespoon 15mlCorn oil
2 tablespoons 30mlMustard seeds
1/4 cup 27g / 1ozSesame seeds
2 teaspoons 10mlBrown sugar
2 teaspoons 10mlGrated lemon rind
1/3 cup 78mlVermouth
  Juice of 1 lemon plus water to make 1 cup
2 tablespoons 30mlBrown rice vinegar or balsamic vinegar
1/4 teaspoon 1.3mlMolasses
2 tablespoons 30mlGrated onion
1 teaspoon 5mlMinced fresh lemon thyme
1 teaspoon 5mlGrated lemon rind
1/4 teaspoon 1.3mlBlack pepper, freshly ground

Recipe Instructions

Combine the marinade ingredients in a medium bowl. Mix thoroughly. Add chicken breasts, coating carefully with the marinade. Cover and refrigerate. Allow to marinate for several hours.

Drain chicken, pat dry, and discard the marinade. Add flour to a paper bag and toss chicken pieces a few at a time in the flour.

Heat corn oil in a heavy nonstick skillet and saute chicken pieces on both sides until they are lightly browned. Transfer chicken to a shallow ovenproof casserole. Wipe out skillet with a paper towel. Add mustard and sesame seeds to skillet and cover. Shake over medium flame until seeds are lightly browned. Combine seeds, brown sugar, and lemon rind. Sprinkle mixture over top of chicken. Pour vermouth into casserole (but not over the seeds). Bake at 350 degrees for 25 minutes or until tender. Serve with "Seedy Noodles" (recipe included in this collection) with fennel, tomato paste, and raisins, and steamed broccoli. This recipe serves 6.

SAGE COTTAGE HERB GARDEN COOKBOOK by Dorry Baird Norris (c) 1991 - The Globe Pequot Press, Chester, CT - 310 pages - $12.95 - As reprinted in the Jul/Aug, 1992 issue of Cookbook Digest


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