Recipe For Cooking Sesame Encrusted Chicken With Raspberry Sauce

Toaster Oven Chicken Recipes :: Baked and Roasted Chicken

Sesame Encrusted Chicken with Raspberry Sauce

Posted by Cookin\Mom at recipegoldmine.com 11/1/2001 11:08 am

Source: From Robert Harrison of Swartz Creek - Tested by Susan Selasky for the Free Press Test Kitchen

4 boneless, skinless chicken breast halves,
    washed, patted dry
1/3 C. flour
1/2 tea. salt
1/4 tea. pepper
1 egg
1/4 C. milk
1/2 C. sesame seeds
1/2 C. bread crumbs
1/8 tea. garlic powder
1/8 tea. ground ginger
2 Tbsp. butter

Raspberry Sauce
1/4 C. raspberry preserves
2 Tbsp. white vinegar
1 Tbsp. sugar
1/8 tea. ground ginger
1/8 tea. garlic powder

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 F.

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 lrg. skillet, melt the butter over med.-high heat. Add the coated chicken breasts and sauté about 2 min. on each sides or until lightly browned. Remove the chicken from the skillet and place on a cookie sheet.

Bake for 15 min., depending on the size and thickness of the chicken breasts, or until fork-tender and the chicken is cooked throughout.

Meanwhile, in a sm. saucepan over med. heat, combine all the sauce ingredients. Heat to the boiling point and let boil 1 min. 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.

Makes 4 servings.