GRILLED SESAME LIME CHICKEN BREASTS
Brining chicken breasts in a soy sauce and fish sauce marinade flecked with lime adds flavor and helps retain moisture while they are on the grill. Chicken breasts do particularly well when pounded into an even thickness and cooked quickly over a hot fire, which chars the exterior but keeps them juicy inside. But if you or anyone in your clan would prefer dark meat to white, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs. Serve these with a cucumber salad and grilled eggplant in the heart of summer.
Provided by Melissa Clark
Categories dinner, easy, quick, barbecues, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
- In a large bowl, whisk together soy sauce, fish sauce, ginger and garlic. Grate in zest of 1 lime and squeeze in its juice. Whisk in peanut oil. Place chicken breasts in bowl and turn breasts well to evenly coat with mixture. Cover and refrigerate for at least 1 hour and up to 4 hours. Remove chicken from fridge while you heat the grill.
- Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with peanut oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
- Transfer chicken to a platter. Drizzle with sesame oil; garnish with lime juice and cilantro, and chiles if desired.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 10 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 3 grams, Sodium 755 milligrams, Sugar 1 gram, TransFat 0 grams
SESAME ENCRUSTED CHICKEN BREASTS WITH GINGER-SOY SAUCE
Serve this on a bed of steamed rice or couscous. Be careful when browning the chicken, not to let it burn. That's why it's finished off in the oven. Enjoy this wonderful recipe from Cooking with Caprial-American Bistro Fare!
Provided by Sharon123
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350*F. For the chicken breasts, season chicken with salt and pepper. In a small bowl, mix sesame seeds and chile flakes and then dredge the chicken breasts in the mixture to coat them. Heat vegetable oil in a large saute pan until smoking hot. Add chicken brests and brown each side well, about 2 minutes per side.
- Remove chicken from pan and transfer to a baking pan. Bake for another 3 to 5 minutes until the chicken breasts are just cooked through.
- For the sauce,while the chicken breasts are baking, heat veg. oil in the same pan you removed them from. Add the garlic and gingerroot and saute until you can smell the aroma, 1 to 2 minutes over high heat. Add mirin wine and boil over high heat until reduced by half, 2 to 3 minutes. Add chicken stock and boil over high heat to reduce a bit, 2 to 3 minutes.
- If the chicken breasts are finished cooking by this time, remove them from the oven and allow to stand. Add hoisin sauce and chile sauce to saute pan and bring to a boil. Season with sesame oil, basil, and soy sauce.
- Serve chicken breasts over steamed rice or couscous. Serve half of the sauce over the chicken and the remainder on the side. This will not be a very thick sauce; it is meant to be thin and light. Enjoy!
SESAME-COATED SAUTéED CHICKEN BREASTS
Here is a classic recipe from Pierre Franey's "60-Minute Gourmet," one that happens not to take quite that long to cook at all. Sesame was a novel ingredient for him, he wrote in 1981, introduced to him by the cooking of "the late Virginia Lee, one of the finest Chinese chefs I have ever met. She used a lot of sesame oil and sesame paste in her flavorings, both in main courses and sauces such as that which accompanies a Mongolian hot pot." Mr. Franey used sesame seeds as a coating quite a bit after that - on fish fillets, for example - and here adapted the idea to a main course, using whole, skinned, boned chicken breasts. "The dish turned out admirably in texture and flavor," he wrote. Even better, "it is certainly easy to make, involving nothing more than coating the breast halves with the seeds and sauteing them briefly on both sides in butter. There is a final touch, a light 'sauce' made of hazelnut butter to which a dash of lemon juice is added." (By that, Mr. Franey meant butter that is browned until it is hazelnut in color.)
Provided by Pierre Franey
Categories easy, quick, times classics, main course
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place each chicken breast half between slices of wax paper or plastic wrap. Pound lightly with a mallet. Sprinkle with salt and pepper.
- Dredge the pieces on all sides in the sesame seeds.
- Heat three tablespoons of the butter in a large, heavy skillet and add the breasts in one layer. This may have to be done in two steps, or you may use two skillets. If two skillets are used, double the basic amount of butter. Cook about five minutes on one side. Turn and cook on the second side about five minutes. Then transfer them to a heated serving dish.
- Heat the four remaining tablespoons of butter in a skillet and add the lemon juice. Swirl the butter around until it is hazelnut brown. Pour this sauce over the chicken breasts and serve hot.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 34 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 15 grams, Sodium 204 milligrams, Sugar 0 grams, TransFat 1 gram
SESAME CHICKEN BREASTS
I triple this recipe when chicken is on sale, freeze it with the marinade in resealable bags. The night before I need it, I place a bag in the refrigerator and the chicken marinates as it thaws.-Anne Wegener, Springville, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the lemon juice, soy sauce, oil, garlic and ginger. Set aside 1/4 cup for basting, cover and refrigerate. Add chicken to remaining marinade; seal bag and turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade. Broil chicken 4 in. from the heat for 6-7 minutes on each side or until a thermometer reads 170°., Meanwhile, in a large saucepan, combine the cornstarch, water, broth and reserved marinade until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve chicken and sauce with rice. Sprinkle with sesame seeds.
Nutrition Facts :
MEAL PREP SESAME CHICKEN BREASTS
The sesame flavor of these easy-prep breasts can take you in a million directions-- on one night toss them in a Caesar Salad, on the next you can tuck them into fajitas.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Brush the chicken on both sides with the vinegar. Sprinkle the chicken on both sides with 1 teaspoon salt and a few grinds of pepper. Mix the white and black sesame seeds in a shallow dish. Firmly press the chicken into the sesame seeds until well coated on both sides.
- Heat the olive oil and sesame oil in a large skillet over medium-high heat. Add the chicken and cook undisturbed until just starting to turn white, about 1 minute. Flip the chicken and cook undisturbed until the other side is turning white, about 1 minute. Reduce the heat to low, cover and cook until the chicken is completely cooked through and an instant-read thermometer inserted into thickest part registers 165 degrees F, about 10 minutes. Serve the chicken as a whole piece or sliced crosswise into strips.
- The chicken will keep up to 4 days. Let cool completely before refrigerating.
- Caesar Salad: Slice the chicken and toss with romaine lettuce and store-bought Caesar dressing; top with hard-boiled eggs, olives, grated Parmesan and anchovies, if desired.
- Mac and Cheese: Stir diced chicken and broccoli or cauliflower florets into your favorite version of macaroni and cheese.
- Fajitas: Serve the chicken sliced with rice, taco-seasoned sautéed peppers and onions, black beans and tortillas.
- Cashew-Chicken Salad: Serve on top of mixed greens with cashews, mandarin oranges, shredded cabbage and store-bought dressing.
GRILLED SESAME & LIME CHICKEN BREASTS (NY TIMES)
Categories Chicken Grill/Barbecue
Number Of Ingredients 7
Steps:
- Flatten chicken breasts with mallet.
- In a bowl, whisk soy sauce, fish sauce, ginger and garlic. Grate in zest of one lime and squeeze in its juice. Whisk in peanut oil. Place chicken in the bowl and coat breasts. Cover and refrigerate from 1-4 hours.
- When ready to grill, remove chicken from fridge, brush them lightly with peanut oil and grill 3-5 minutes per side until done. When done drizzle with sesame oil, lime juice and cilantro.
GARLIC CHICKEN BREASTS WITH SPICY BALSAMIC VINEGAR-SESAME SAUCE
My own adaptation of Mirj's Garlic Chicken Breasts in Balsamic Vinegar (#15507) for those that like a little less of the vinegar flavor and a little more spice.
Provided by Malriah
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Dredge chicken breasts in flour.
- Shake off excess.
- In a large skillet, heat oil over medium high heat.
- Add chicken and cook for 3 to 4 minutes.
- Add garlic.
- Flip chicken and continue cooking 3 to 4 minutes.
- Add stock, vinegar, sugar (or honey), sesame oil, salt and pepper flakes.
- Reduce heat, cover and cook until chicken is tender and sauce is reduced by at least 1/2.
- In small bowl combine water and cornstarch, stirring until smooth.
- Add to skillet and cook until sauce starts to thicken, 1 or 2 minutes.
- Remove from heat and let stand for 5 minutes before serving.
- Serve over rice.
SESAME BAKED CHICKEN BREASTS
Make and share this Sesame Baked Chicken Breasts recipe from Food.com.
Provided by Karen..
Categories Chicken Breast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400* F.
- Place butter in 9 x 13 inch baking pan; melt in oven as it preheats and remove pan when butter has melted.
- Blend egg, water, soy sauce, salt, and pepper. Dredge chicken in flour; then into egg mixture.
- Arrange chicken breasts in baking pan, flipping to coat with butter.
- Sprinkle evenly with sesame seeds.
- Bake for 40 to 45 minutes or until tender and golden brown.
GRILLED SESAME LIME CHICKEN BREASTS
Courtesy of Melissa Clark of the New York Times
Provided by Richard Hoover
Categories Chicken
Time 35m
Number Of Ingredients 10
Steps:
- 1. Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2". Do not make any thinner or they could dry out.
- 2. In a large bowl, whisk together soy sauce, fish sauce, ginger and garlic. Grate the zest of 1 lime and squeeze in its juice. Whisk in peanut oil. Place chicken breasts in bowl and turn breasts well to evenly coat with mixture. Cover and refrigerate for at least 1 hour and up to 4 hours. remove chicken from fridge while you heat the grill.
- 3. Light the grill, building a hot fire, or heat your gas grill to high. Once the grill is fully heated, brush breasts lightly with peanut oil and place chicken on the grill. Cook until undersides are browned and chicken is about halve way cooked. Flip breasts and grilled until cooked though, 3 to 5 minutes more.
- 4. Transfer chicken to a platter. Drizzle with sesame oil, garnish with lime juice and cilantro and chiles if desired.
BARBECUED SESAME CHICKEN BREASTS
Make and share this Barbecued Sesame Chicken Breasts recipe from Food.com.
Provided by Marie
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients except chicken in a shallow dish and mix well.
- Add chicken, turning to coat.
- Cover and marinate in the refrigerator at least 2 hours.
- Remove chicken from marinade.
- Place the marinade in a small saucepan and heat to a boil, then cool.
- Place the chicken on the grill over hot coals until chicken is done and juices run clear, approximately 7 to 10 minutes per side.
- Turn and baste frequently with reserved marinade.
Nutrition Facts : Calories 166.2, Fat 2.6, SaturatedFat 0.6, Cholesterol 68.4, Sodium 832.7, Carbohydrate 5.2, Fiber 0.4, Sugar 3.6, Protein 29.2
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