Yid.Dish: Crispy Sesame Seed Chicken

By Leah Koenig

Published June 30, 2005.
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I rarely eat chicken, but I happened to have some in the freezer. I imagine this would also work well with firm tofu or seitan.

JCarrot

For the egg mixture:

2 large eggs

2 tablespoons soy sauce

For the dry mixture:

1 cup matzo meal with Italian herbs added *my substitution for Italian-flavored dry bread crumbs.

1/4 cup sesame seeds

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

For the chicken:

3/4 cup flour

6 large boneless, skinless chicken breast halves, rinsed and patted dry

For the sauce:

12 ounces apricot preserves

1 clove garlic, crushed

2 teaspoons soy sauce

1) Preheat the oven to 350F. Lightly grease a baking pan.

2) Prepare the egg mixture: Lightly beat the eggs, soy sauce, and 2 tablespoons water in a bowl. Set it aside.

3) Prepare the dry mixture: Combine the matzo meal or bread crumbs, sesame seeds, paprika, garlic powder, salt and pepper in a bowl, and mix well. Set it aside.

4) Place the flour in a shallow bowl. Dip each piece of chicken in the flour mixture, then in the egg mixture, then the dry mixture. Arrange the chicken in the prepared baking pan, and bake, turning once until the chicken is crisp and cooked through, about 35 minutes.

5) Meanwhile, prepare the sauce: heat the preserves, garlic, soy sauce, and 1/2 cup water in a small saucepan over medium-low heat until the preserves have melted and the sauce is hot.

6). Spoon the apricot sauce over the chicken, or pass it separately.


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