Parmesan Sesame Chicken


We eat A LOT of chicken so I'm always looking for new ways to prepare it. I came across this recipe a few years ago, printed it out and stuck it in my recipe binder. I kept flipping past it each time because I've never been a big fan of breaded foods and I expected this to be either very bready or mushy. I finally decided to make this tonight and I'm proud to report its neither bready or mushy!

Parmesan Sesame Chicken
Slightly Adapted from: 
Servings: 4
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    • 4 boneless, skinless chicken breasts
    • 1 cup seasoned bread crumbs (I used Panko)
    • 2 eggs, beaten
    • 1/4 cup grated Parmesan cheese
    • 1 tbsp. sesame seeds
    • 1 tsp. parsley
    • 1 tsp. oregano
    • 1/2 tsp. red pepper flakes
1.  Preheat the oven to 350. Line a baking sheet with aluminum foil and lightly spray with non-stick cooking spray.
2. Cut the chicken breasts into tenderloins.
3. In a medium sized bowl combine the bread crumbs, sesame seeds, parsley, oregano, and red pepper flakes. In another medium size bowl add the eggs.
4. Dip each tenderloin into the egg and then into the bread crumbs. Place the chicken tender onto the baking sheet. Repeat with each tender.
5. Bake for 20-25 minutes or until chicken is cooked through.

Since we're all on a diet, I decided to serve the chicken strips without any dipping sauce but a barbecue or honey mustard sauce with them would be delicious. Like the Parmesan herb chicken tenders, these would be great served over a salad as well. I'll planning to make these again soon!

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