A blend of cheesy breadcrumbs livens up chicken. These are good for chicken burgers or keep well cold for a picnic lunch.
This was the second time making these and I made a few changes with excellent results. I used chicken tenders as my son likes chicken strips - the first time they were a bit soggy but this time - I turned them after 15 minutes I broiled them for 5. I used 1/3 cup bread crumbs and sesame seeds. I didn't have an egg so I mixed a couple of tablespoons milk with sesame oil to dip in before breadcrumb mixture. Yummy, will make often - 16 May 2005 (Review from Allrecipes US | Canada)
This is a very good, very simple recipe and will become one of my new go-to recipes if pressed for time! - 19 Mar 2010 (Review from Allrecipes US | Canada)
We really enjoyed this one. Per some other folks' comments, I melted about 2 tbsp. butter in the pan before baking, and had no problems with sticking. To enhance the sesame flavor, I whisked 1 tbsp of sesame seed oil together with the egg- it brought out the flavor beautifully. A nice, mildly-flavored dish- my 2-year-old gobbled it up. Oh, and I used thigh meat instead of breast, and it was amazingly moist and juicy! - 02 Mar 2005 (Review from Allrecipes US | Canada)