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Public Groupactive 6 months ago
Coating chicken breasts in a golden sesame crumb is a great way to ensure they don’t dry out during cooking.
Usually recipes call for frying breadcrumbed chicken, but baking is easier, less messy and requires less oil or butter for cooking. SERVES 2PREPARE 20 minutesCOOK 25 minutesSESAME-CRUSTED CHICKEN 2 skinless chicken breasts (about 150g each)40g panko breadcrumbs50g white sesame seeds1 tbsp plain flour1 large egg1 tsp toasted sesame oil2 tbsp unsalted butter, meltedPEA AND RADISH SALAD100g fresh or frozen garden peas100g radishes, finely sliced100g sugar snap peas, sliced2 tbsp natural yogurt1 tbsp mayonnaise1 tsp wholegrain mustard½ tsp red or white wine vinegarPreheat the oven to 200C/ 180C fan/gas 6.
Line a medium baking tray with baking parchment. Place the chicken breasts between 2 sheets of clingfilm or baking parchment and use a rolling pin to flatten them out to an even 1cm thickness all over. Season with salt and cách làm bánh âu pepper.Mix the panko breadcrumbs and sesame seeds on a plate.
Place the flour on a separate plate. Lightly beat the egg and sesame oil in hoc lam banh a au shallow bowl.One at a time, dust the chicken breasts with the flour. Next dip in the egg mixture, and cách làm bánh á âu finally coat in the sesame breadcrumbs, pressing them firmly on to the chicken to evenly cover.Place the chicken on the lined baking tray.
Spoon over 1 tbsp melted butter and bake for 10 minutes. Turn the chicken, spoon over the remaining butter and bake for another 15 minutes until golden all over.Meanwhile, dạy làm bánh âu make the salad. Simmer the peas in a pan of boiling water for 2 minutes, then drain and toss with the radishes and sugar snaps.Mix the yogurt, mayonnaise, mustard and vinegar together for the dressing and season to taste.Serve the chicken with the salad, spooning over the dressing.TIP You can breadcrumb the chicken up to 12 hours in advance and chill until ready to bake.