Chicken Sesame

Recipe Ingredients

6		Skinless chicken breast halves
1/4 cup	15g / 0.5oz	Flour
1 tablespoon	15ml	Corn oil
2 tablespoons	30ml	Mustard seeds
1/4 cup	27g / 1oz	Sesame seeds
2 teaspoons	10ml	Brown sugar
2 teaspoons	10ml	Grated lemon rind
1/3 cup	78ml	Vermouth
		Marinade
		Juice of 1 lemon plus water to make 1 cup
2 tablespoons	30ml	Brown rice vinegar or balsamic vinegar
1/4 teaspoon	1.3ml	Molasses
2 tablespoons	30ml	Grated onion
1 teaspoon	5ml	Minced fresh lemon thyme
1 teaspoon	5ml	Grated lemon rind
1/4 teaspoon	1.3ml	Black pepper, freshly ground

Recipe Instructions

Combine the marinade ingredients in a medium bowl. Mix thoroughly. Add chicken breasts, coating carefully with the marinade. Cover and refrigerate. Allow to marinate for several hours.

Drain chicken, pat dry, and discard the marinade. Add flour to a paper bag and toss chicken pieces a few at a time in the flour.

Heat corn oil in a heavy nonstick skillet and saute chicken pieces on both sides until they are lightly browned. Transfer chicken to a shallow ovenproof casserole. Wipe out skillet with a paper towel. Add mustard and sesame seeds to skillet and cover. Shake over medium flame until seeds are lightly browned. Combine seeds, brown sugar, and lemon rind. Sprinkle mixture over top of chicken. Pour vermouth into casserole (but not over the seeds). Bake at 350 degrees for 25 minutes or until tender. Serve with "Seedy Noodles" (recipe included in this collection) with fennel, tomato paste, and raisins, and steamed broccoli. This recipe serves 6.

Source:
SAGE COTTAGE HERB GARDEN COOKBOOK by Dorry Baird Norris (c) 1991 - The Globe Pequot Press, Chester, CT - 310 pages - $12.95 - As reprinted in the Jul/Aug, 1992 issue of Cookbook Digest

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