July 05, 2018
Tastes good warm, room temperature or served cold. It’s lovely sliced in a salad or on a sandwich.
Makes 4 breasts
4 boneless skinless chicken breasts (approximately 8 ounces each)
4 tablespoons sesame oil
1 tablespoon minced garlic
2 tablespoons plain greek style yogurt
2 teaspoons freshly ground black pepper
1 tablespoon amchur
1 teaspoon ajwain
1 cup sesame seeds
Sprinkling of black sesame seeds (if available)
Pinch of chili for sprinkling
Marinate the chicken in sesame oil, minced garlic, yogurt, black pepper, amchur, and ajwain for 30 minutes and up to 24 hours in the refrigerator.
Dip each breast into a bowl of sesame seeds, shake off the excess and lay on a greased or lined baking sheet.
Bake in a 375°F preheated oven for 7 to 10 minutes, depending on the thickness of the chicken breast. Then lower the heat to 200°F and cook for another 5 minutes until cooked through. Turn the oven off and let the chicken rest inside the oven for 10 to 15 minutes before slicing into it.
Garnish with sprinkling of black sesame seeds and pinch of chili.
Replace sesame seeds with poppy seeds or fresh flaked coconut
December 02, 2022