Parsley-Sesame Chicken Breasts
1 tbsp. milk
1/2 cup fine dry bread crumbs
1/4 cup sesame seeds
1 tbsp. finely chopped fresh parsley
1 tsp. salt
1/8 tsp. freshly ground pepper
2 whole chicken breasts, skinned, boned, halved (about 6 oz. each half)
2 tbsp vegetable oil
2 tbsp unsalted butter
(4 tbsp Better Butter)
- Whisk egg and milk in a small bowl until well blended.
- Combine bread crumbs, sesame seeds, parsley, salt, and pepper on piece of waxed paper.
- Dip each chicken breast into beaten egg mixture, letting excess drain back into bowl. Then dip each breast in bread crumb mixture; pat each breast lightly with flat side of chef's knife to help crumbs adhere.
- Place breaded breasts as they are finished on plate lined with waxed paper; refrigerate, uncovered, for about 10 minutes.
- Heat oil and butter in large skillet over medium-high heat until bubbly.
- Brown chicken breasts 1 or 2 minutes on each side in skillet.
- Lower heat to medium; continue to cook until tender, turning the breasts once, 4 to 5 minutes per side.
- Remove breasts to warm platter; garnish with lemon wedges.
- Serve immediately.
Although this recipe requires last-minute cooking, it can be made ahead and held in the refrigerator several hours before cooking.
Copyright © 2001-2012 by The Still Waters Group
Created with the Personal Edition of HelpNDoc: Easily create Help documents