Sesame chicken on a bun

4 Servings

Ingredients

Quantity Ingredient
¼ cup Dry bread crumbs
2 tablespoons Unhulled sesame seeds
¼ teaspoon Salt
1 pinch Cayenne pepper
4 Skinless, boneless chicken breast halves (1 1/4 lb. total), slightly flattened
2 tablespoons Vegetable oil
4 Whole wheat hamburger buns
1 bunch (small) watercress, large stems removed
1 Tomato, sliced 1/4 inch thick
¼ cup Lemon-Sesame Sauce (recipe follows)
1 tablespoon Oriental sesame oil
½ cup Tahini (sesame paste)
¼ cup Plus
2 tablespoons Fresh lemon juice
½ teaspoon Salt

Directions

LEMON-SESAME SAUCE

>From "Dinner for a Busy Weeknight" column by Susan Shapiro Jaslove in Food & Wine, September 1990.

1. In a medium plastic bag, combine the bread crumbs, sesame seeds, salt and cayenne; shake until blended. Rinse the chicken breasts and shake off any excess water. One at a time, add them to the bag and shake to coat.

2. In a large heavy skillet, heat the oil over moderately high heat. Add the chicken and fry until golden brown, about 5 minutes. Turn the chicken and fry until golden and cooked trough, about 5 minutes longer.

3. Meanwhile, place an opened bun on each dinner plate. Divide and arrange the watercress and tomato slices on the top half of each bun. Spread a heaping tablespoon of the Lemon-Sesame Sauce on the bottom half of the bun.

4. Place the chicken breasts on the sauced half; drizzle some sesame oil on top and serve.

Makes 4 servings.

LEMON-SESAME SAUCE: Any remaining sauce can be used as a dip for roasted sweet potatoes or another vegetable or can be thinned with water or yogurt and used as a salad dressing.

In a small bowl, mix the tahini and lemon juice. Slowly mix in ¼ cup water until the sauce is smooth and creamy. Season with the salt.

Posted to FOODWINE Digest 04 Dec 96 From: Tracey Meyer <tmeyer@...> Date: Wed, 4 Dec 1996 18:19:21 -0500

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