Sesame Encrusted Chicken with Raspberry Sauce
Ingredients:
- 4 boneless, skinless chicken breast halves, washed, patted dry
- 1/3 cup 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 sugar
- 1/8 teaspoon
ground ginger
- 1/8 teaspoon garlic powder
Directions:
- 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.
- Preheat the oven to 350 degrees.
- Dredge the chicken
breasts in the flour mixture, then dip in 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 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.
Recipe
serves 4
Chicken Recipes