Parmesan Sesame Chicken

    Parmesan Sesame Chicken

    (56)
    39saves
    45min


    57 people made this

    About this recipe: A blend of cheesy breadcrumbs livens up chicken. These are good for chicken burgers or keep well cold for a picnic lunch.

    Ingredients
    Serves: 4 

    • 100g (4 oz) dried breadcrumbs
    • 4 tablespoons grated Parmesan cheese
    • 4 tablespoons sesame seeds
    • 1 egg, beaten
    • 4 skinless, boneless chicken breast fillets

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas mark 4.
    2. In a bowl, mix the breadcrumbs, Parmesan cheese and sesame seeds. Place the egg in a separate bowl. Dip the chicken in the egg, then dip into the breadcrumb mixture to coat. Place the chicken breasts in a shallow baking dish.
    3. Bake chicken 20 to 30 minutes in the preheated oven, until juices run clear.
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    Reviews & ratings
    Average global rating:
    (56)

    Reviews in English (58)

    by
    18

    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)

    by
    11

    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)

    by
    8

    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)

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