Sesame Encrusted Chicken with Raspberry Sauce

27 May

Chicken with Raspberry SauceI adapted this from a recipe that appeared in the Detroit Free Press. It was originally sent by Robert Harrison of Swartz Creek, Mich. If you make only two chicken breasts, you don’t need to add any water to the egg. I used panko bread crumbs, which I think adds a little extra crunch. The recipe is a little long and involved, but not difficult.

We used the frozen Empire chicken breasts from Costco, which are quite large, and so we had one left over after the meal (but we used all the raspberry sauce). The next day I sliced it in half vertically and we had lovely cold chicken sub sandwiches for supper.

Ingredients:

⅓ cup flour
½ tsp. salt
¼ tsp. pepper
1 egg, beaten
¼ cup water
½ cup sesame seeds
½ cup breadcrumbs
½ tsp. garlic powder
½ tsp. ground ginger
4 boneless, skinless chicken breast halves, washed and patted dry
2 Tbs. olive oil or vegetable oil

Raspberry Sauce:

¼ cup seedless raspberry preserves
2 Tbs. white or cider vinegar
1 Tbs. sugar
½ tsp. garlic powder
½ tsp. ground ginger

Directions:

Put the flour, salt and pepper in a plastic bag. Add the chicken breasts and shake until the breasts are coated.

Put the beaten egg in a shallow dish, and in another shallow dish, combine the sesame seeds, breadcrumbs, garlic powder and ground ginger.

Preheat oven to 350 degrees.

Shake off any excess flour from the chicken pieces, then dip each one in beaten egg and then in the breadcrumb mixture, pressing down so that the breadcrumbs and sesame seeds stick to the chicken. Set aside until all are done.

Heat the oil in a large skillet, and sauté the chicken breasts over medium-high heat about 2 minutes on each side until they are browned. Don’t crowd them in the skillet, but do in two batches if necessary. Remove to a baking sheet.

Bake for about 15 minutes (more or less depending on size and thickness of the pieces) until chicken is fork-tender and cooked throughout.

While chicken is baking, combine the sauce ingredients in a small saucepan or microwave-safe bowl. Heat to boiling and boil for 1 minute. Remove from heat and cool for a few minutes before serving.

Arrange the chicken on a platter or individual plates and drizzle the raspberry sauce over the top.

Serves 4

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