Sesame Seed Crusted Chicken      Printer Version
©1995 Updated 2008

Here's an easy favorite adapted from the book: The Sporting Chef's Favorite Wild Game Recipes. Originally created by Chef Scott Leysath for Crusted Duck, we have made it work well with chicken and without salt. It takes about 20-minutes of preparation and cooking when using chicken, about fifteen minutes with duck. Buy your sesame seeds by clicking the image to Amazon to the right or in the spice section of your local grocery store. Some of the warehouse grocery stores have larger bottles at very good prices.

• 2 small to medium (about 8-ounces total) chicken breast halves, skin removed (153.4 mg)
• 1/4 cup low-sodium honey mustard (60 mg)
• 1 teaspoon mustard powder (trace)
• 1 teaspoon cold filtered low-sodium water (trace)
• 1/2 teaspoon freshly ground black pepper (.462 mg)
• 1/2 cup unsalted sesame seeds (7.92 mg)
• 1 tablespoon extra virgin olive oil (trace)

In a medium bowl, combine pepper, sesame seeds.

Mix mustard powder and water together until well combined stir together with honey mustard.

Pound chicken until thin. Coat chicken with mustard mix.

Press each breast evenly into seed mixture, coating both sides with seeds. In a large skillet or on a nonstick griddle, over medium heat, heat oil and cook each breast on both sides until sesame seeds turn golden brown. Turn each side gently only once to keep seed crust intact.

Serve hot.