Parsley-Sesame Chicken Breasts  

Serves 4

1 egg
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)
Lemon wedges

  1. Whisk egg and milk in a small bowl until well blended.  
  2. Combine bread crumbs, sesame seeds, parsley, salt, and pepper on piece of waxed paper.
  3. 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.  
  4. Place breaded breasts as they are finished on plate lined with waxed paper; refrigerate, uncovered, for about 10 minutes.
  5. Heat oil and butter in large skillet over medium-high heat until bubbly.  
  6. Brown chicken breasts 1 or 2 minutes on each side in skillet.  
  7. Lower heat to medium; continue to cook until tender, turning the breasts once, 4 to 5 minutes per side.  
  8. Remove breasts to warm platter; garnish with lemon wedges.  
  9. 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