Sesame Encrusted Chicken Breasts With Ginger Soy Sauce Recipes

BAKED SESAME CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place soy sauce in a 9x13 inch baking dish. On a piece of wax paper, mix together the sesame seeds, flour, salt and pepper. Dip the chicken pieces in the soy sauce to coat, then dredge in the sesame seed mixture. Arrange in baking dish in a single layer, then drizzle with melted butter.
• Bake at 400 degrees F (200 degrees C) for approximately 40 minutes, or until chicken is cooked through and tender and juices run clear. Baste with drippings once during cooking time. Garnish with extra sesame seeds if desired, and serve.

SESAME ENCRUSTED CHICKEN BREASTS WITH GINGER-SOY SAUCE

Steps:

• Preheat oven to 350*F. For the chicken breasts, season chicken with salt and pepper. In a small bowl, mix sesame seeds and chile flakes and then dredge the chicken breasts in the mixture to coat them. Heat vegetable oil in a large saute pan until smoking hot. Add chicken brests and brown each side well, about 2 minutes per side.
• Remove chicken from pan and transfer to a baking pan. Bake for another 3 to 5 minutes until the chicken breasts are just cooked through.
• For the sauce,while the chicken breasts are baking, heat veg. oil in the same pan you removed them from. Add the garlic and gingerroot and saute until you can smell the aroma, 1 to 2 minutes over high heat. Add mirin wine and boil over high heat until reduced by half, 2 to 3 minutes. Add chicken stock and boil over high heat to reduce a bit, 2 to 3 minutes.
• If the chicken breasts are finished cooking by this time, remove them from the oven and allow to stand. Add hoisin sauce and chile sauce to saute pan and bring to a boil. Season with sesame oil, basil, and soy sauce.
• Serve chicken breasts over steamed rice or couscous. Serve half of the sauce over the chicken and the remainder on the side. This will not be a very thick sauce; it is meant to be thin and light. Enjoy!

SESAME CRUSTED CHICKEN

Steps:

• If chicken breasts are more than 1/2 inch thick, put them between 2 sheets of plastic wrap and gently pound with flat side of a meat pounder or with a rolling pin until 1/2 inch thick.
• Whisk together egg whites and 1/2 teaspoon salt in a shallow dish until whites are loosened but not foamy. Put sesame seeds in another shallow dish. Pat chicken dry and sprinkle with remaining 3/4 teaspoon salt. Dip chicken, 1 piece at a time, in egg whites, letting excess drip off, then dredge in sesame seeds. Transfer to a wax-paper-lined tray.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook 3 pieces of chicken, turning over once with tongs, until coating is golden and chicken is cooked through, 10 to 12 minutes, then transfer to a plate. Remove any browned sesame seeds from skillet, then cook remaining chicken.

SESAME GINGER CHICKEN

Steps:

• In a small bowl, combine the first four ingredients; set aside. Pound the chicken breasts to 1/4-in. thickness. Grill over medium-hot heat, turning and basting frequently with soy sauce mixture, for 8 minutes or until juices run clear. Garnish with onions.