Recipe Finder: Sesame chicken
One version of sesame chicken (April 25, 2012)
Josie Kaestner from Monkton is hoping someone will be able to share a good recipe for using oats as a savory side dish instead of the traditional use as a breakfast food.
Alice Teel from Perry Hall has lost a favorite recipe for making a puff pancake. She remembers that it was made in an iron skillet in the oven. The batter was prepared in a blender and then poured into the hot buttered skillet and baked. The large puffed pancake was served with fresh fruit in the sunken center and whipped topping.
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Sesame-yogurt baked chicken
1/4 cup butter or margarine
1/2 cup fat-free plain yogurt
1 tablespoon low-sodium soy sauce
2 garlic cloves, minced or pressed
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon hot paprika
1/2 teaspoon freshly ground pepper
3 tablespoons Sesame seeds, lightly toasted
2 whole boneless/skinless chicken breasts, split (4 pieces)
Preheat oven to 400 degrees.
Place butter in baking dish large enough to hold all the chicken pieces in a single layer. Place baking dish in preheated oven until butter melts. Remove from oven.
Meanwhile, lightly beat egg and combine well with yogurt, soy sauce and garlic.
Combine flour, baking powder, salt, paprika, pepper and sesame seeds in a flat dish.
Dip chicken pieces first in the yogurt mixture, coating evenly, then in the flour mixture to coat completely.
Place chicken pieces into the baking pan with the melted butter and turn to coat both sides with the butter.
Bake, uncovered, until chicken is cooked through and golden brown, about 40 minutes.
—Adapted from http://www.tastbook.com
Note: The dish a can be prepared ahead and refrigerated, add 10 minutes to cooking time