Another winner from Katie! This chicken was very easy to assemble, even with a kitchen that was only 75% functional. Even better, it was super tasty, especially served alongside crunchy Asian cabbage salad and sugar snap peas with sesame.
4 boneless, skinless chicken breasts
1 tsp. sesame oil
1 heaping TBSP Chinese garlic chili sauce
1 c. bread crumbs
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 ts. freshly-ground black pepper
1 TBSP black sesame seeds (If you can't find them, toast up some regular sesame seeds.)
1 tsp. olive oil
1. In a medium bowl, combine chicken, sesame oil, and garlic chili sauce. Toss to combine well and place in the refrigerator for at least 20 minutes and up to four hous. (Katie says two hours, but I didn't read well enough and left mine marinating for four hours. It was nice and spicy!)
2. Remove chicken from the refrigerator when ready to cook. Preheat oven to 350 degrees. Place a non-stick pan over medium heat. When pan is heated, add olive oil and heat until almost smoking.
3. While pan is heating, combine bread crumbs, garlic powder, salt, pepper, and sesame seeds in a shallow bowl.
4. Place chicken breasts, one at a time, into bread crumb mixture and coat well.
5. Once coated, place chicken breasts into hot pan, taking care not to over crowd the pan. Cook until golden in color on one side, two-three minutes. Flip and cook for an additional two-three minutes.
6. Bake until internal temperature registers 160 degrees, about 10-15 minutes. Let chicken rest on a warmed serving plate for ten minutes before serving.
one year ago: Cuban beef picadillotwo years ago: zucchini and sweet potato muffins