Sesame-Coated Chicken Paillards and Crispy Salad
Give the classic chicken dish a twist by coating it in a sesame seed crust. Crunchy, flavorful, and filling, all you need is a side salad to make it a complete meal.
- 4 small boneless, skinless chicken breasts
- 1/2 cup toasted hulled white sesame seeds
- Salt and pepper
- 5 tablespoons olive oil
- 4 heads little gem lettuce, leaves separated or 1 small head of Bibb lettuce with leaves torn
- 1 pint cherry tomatoes, halved
- 1 cucumber, halved and sliced
- 3 tablespoons fresh lemon juice
- Pound each chicken breast between 2 pieces of plastic wrap to 1/8 and 1/4 inches thick.
- Remove plastic wrap and sprinkle both sides of chicken with sesame seeds, pressing in to help them stick. 3. Season with salt and pepper.
- Season with salt and pepper.
- Heat a large saute pan over high heat for 30 seconds and add 1 tablespoon of oil to pan and heat for 10 seconds.
- Cook the paillards (beaten chicken breasts) in four batches, adding 1 teaspoon of oil to the pan between each batch, until golden-brown on one side, about 1-3 minutes.
- Turn and cook until cooked through, about 30 seconds.
- Toss together lettuce, tomatoes, cucumber, lemon juice, and remaining olive oil in a bowl and season with salt and pepper.
- Divide paillards between four plates and top with salad.
- Recipe provided by Charlyne Mattox, author of Cooking with Seeds.
Per serving: 400 kcal cal., 29 g fat (4.5 g sat. fat), 10 g carb., 4 g fiber, 3 g sugar, 28 g pro.. Percent Daily Values are based on a 2,000 calorie diet