SESAME CRUSTED CHICKEN

Active time: 10 min Start to finish: 35 min

6 skinless boneless chicken breast halves (1 1/2 lb total)
2 large egg whites
1 1/4 teaspoons salt
1 cup sesame seeds (4 1/2 oz)
1/3 cup vegetable oil

If chicken breasts are more than 1/2 inch thick, put them between 2
sheets of plastic wrap and gently pound with flat side of a meat pounder
or with a rolling pin until 1/2 inch thick.

Whisk together egg whites and 1/2 teaspoon salt in a shallow dish until
whites are loosened but not foamy. Put sesame seeds in another shallow
dish. Pat chicken dry and sprinkle with remaining 3/4 teaspoon salt. Dip
chicken, 1 piece at a time, in egg whites, letting excess drip off, then
dredge in sesame seeds. Transfer to a wax-paper-lined tray.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot
but not smoking. Reduce heat to moderate and cook 3 pieces of chicken,
turning over once with tongs, until coating is golden and chicken is
cooked through, 10 to 12 minutes, then transfer to a plate. Remove any
browned sesame seeds from skillet, then cook remaining chicken.

Makes 6 servings.

Gourmet
September 2003

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