Coating chicken breasts in a golden sesame crumb is a great way to ensure they don’t dry out during cooking. Usually recipes call for frying breadcrumbed chicken, but baking is easier, less messy and requires less oil or butter for cooking.
PREPARE 20 MINUTES
COOK 25 MINUTES
2 skinless chicken breasts (about 150g each)
40g panko breadcrumbs
50g white sesame seeds
1 tbsp plain flour
1 large egg
1 tsp toasted sesame oil
2 tbsp unsalted butter, melted
PEA AND RADISH SALAD
100g fresh or frozen garden peas
100g radishes, finely sliced
100g sugar snap peas, sliced
2 tbsp natural yogurt
1 tbsp mayonnaise
1 tsp wholegrain mustard
1⁄2 tsp red or white wine vinegar
- Preheat the oven to 200C/180C fan/gas 6. Line a medium baking tray with baking parchment. Place the chicken breasts between 2 sheets of clingfilm or baking parchment and use a rolling pin to flatten them out to an even 1cm thickness all over. Season with salt and pepper.
- Mix the panko breadcrumbs and sesame seeds on a plate. Place the flour on a separate plate. Lightly beat the egg and sesame oil in a shallow bowl.
- One at a time, dust the chicken breasts with the flour. Next dip in the egg mixture, and finally coat in the sesame breadcrumbs, pressing them firmly on to the chicken to evenly cover.
- Place the chicken on the lined baking tray. Spoon over 1 tbsp melted butter and bake for 10 minutes. Turn the chicken, spoon over the remaining butter and bake for another 15 minutes until golden all over.
- Meanwhile, make the salad. Simmer the peas in a pan of boiling water for 2 minutes, then drain and toss with the radishes and sugar snaps.
- Mix the yogurt, mayonnaise, mustard and vinegar together for the dressing and season to taste.
- Serve the chicken with the salad, spooning over the dressing.
TIP You can breadcrumb the chicken up to 12 hours in advance and chill until ready to bake. Drizzle with the butter just before popping in the oven.
Recipes: Eleanor Maidment. Food styling: Sunil Vijayakar. Styling: Lydia Mcpherson