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Tahini and Sesame Seed Baked Chicken Breast

Make extra tahini sauce because you will love it everywhere after trying it here. Also, roast some vegetables on another baking tray while the chicken is baking; asparagus spears with olive oil, garlic S&P, and finished with parmesan, or broccooli florets tossed in EVOO, S&P, and finished with butter and lemon juice. They should all be done around the same time. I also advise that you either double or triple the recipe and freeze the extras for another meal!
Print Recipe
Servings: 4
Course: Poultry
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 1/2 cups panko
  • 1/2 cup(s) hemp hearts or panko
  • 2 tsp coriander
  • 2 tsp cumin
  • 3 eggs beaten
  • 1/2 cup all purpose flour
  • 1/4 cup(s) tahini
  • 3 tbsp water
  • 2 tbsp lemon juice
  • 1 fresh garlic clove

Method
 

  1. Set out three flat containers large enough to lay down a chicken breats.
    Heat oven to 400 degrees.
  2. In first bowl mix the flour, panko, hemp hearts (if using), coriander, cumin, 1 tsp. salt and 1/2 tsp. pepper.
    Beat eggs and place in second bowl.
    Pour flour in third bowl.
  3. Line baking sheet with parchent paper. Lay out breasts and generously salt and pepper both sides.
    Dredge each breast in flour, shake gently, then dip both sides in egg, drip off excess, then press both sides in panko mixture. Return to baking sheet.
  4. Bake in 400 degree oven for 15 to 20 minutes, turning each breast over at 10 minutes. For extra crispy switch to broiler for the last 2 minutes. Remove when thermometer in thickest part of the meat is 160 egrees. Remove the breasts to a plate or cutting board, then make a tinfoil tent to lay over the top for 5 minutes. to seal in the juices
  5. While chicken is baking, mix tahini, water, lemon juice, grated garlic clove and 1/2 tsp. salt in a cereal sized bowl.
    Drizzle sauce over chicken once it has cooled 5 minutes. To keep chicken warm before serving, set breasts on a clean baking sheet in 200 degree oven.