Time 45m Yield 4 Number Of Ingredients 7 Steps:
Preheat oven to 400 degrees F (200 degrees C). Place soy sauce in a 9x13 inch baking dish. On a piece of wax paper, mix together the sesame seeds, flour, salt and pepper. Dip the chicken pieces in the soy sauce to coat, then dredge in the sesame seed mixture. Arrange in baking dish in a single layer, then drizzle with melted butter. Bake at 400 degrees F (200 degrees C) for approximately 40 minutes, or until chicken is cooked through and tender and juices run clear. Baste with drippings once during cooking time. Garnish with extra sesame seeds if desired, and serve.
Time 45m Number Of Ingredients 23 Steps:
Preheat the oven to 350F. Pat dry chicken breasts completely with a paper towel and cut into 1-inch cubes. Place into a medium mixing bowl and season with salt and pepper. Set aside for at least 10 minutes. In a large ziploc bag, add flour and cubed chicken. Seal the bag and shake well to coat. Prepare a shallow plate with the Panko breadcrumbs and another with the beaten eggs. Dip one piece of chicken at a time into the egg wash and evenly coat it, then evenly coat in the breadcrumbs. The flour will stick to the chicken, the egg wash sticks to the flour, and the breadcrumbs will stick to the egg wash. Arrange the breaded chicken on a large half sheet baking pan lined with parchment paper. Spray the chicken with cooking oil spray. This helps create a crispy crust on the outside during baking. In a large mixing bowl, add broccoli, cauliflower, olive oil, Italian seasoning, salt, and pepper. Toss to coat. Spread the vegetable mix in a single layer on one half of the same baking pan. Bake the chicken with vegetables for 25 to 30 minutes until chicken is fully cooked. The internal temperature for the chicken should be 165F. Set the pan aside. In a medium mixing bowl, add soy sauce, honey, vinegar, ketchup, brown sugar and cornstarch. Stir well to mix until cornstarch and sugar dissolves. In a large wok or skillet, heat oil over medium heat for 2 minutes. Add garlic and sauté for 1 minute until fragrant. Turn down to low heat and stir in sauce mixture. Stir well until it thickens, about 2-3 minutes. Keep heat on low heat while stirring. Add the cooked chicken and vegetables to the sauce pan. Toss to coat with the sauce. Sprinkle with sesame seeds and green onions. Serve over a bowl of steamed rice.
Time 35m Number Of Ingredients 10 Steps:
Preheat the oven to 350 F. In a shallow dish combine the sesame seeds, flour, salt and cayenne to taste. Dredge the chicken in the mixture, gently patting the coating onto it. In a large skillet, heat the butter and oil over moderate heat until hot. Add the chicken and cook it for 4 minutes on each side, or until golden brown. Transfer chicken to a platter. Add the flour to the skillet and cook it for 2 minutes. Add the chicken stock and cream and bring the mixture to a boil, stirring. Simmer the mixture until lightly thickened and season with the mustard and salt and pepper to taste. Arrange the chicken in a buttered baking dish, spoon the sauce over it and sprinkle with the bread crumbs. Bake, covered, with foil, for 30 minutes. Uncover and bake for 10 to 15 minutes more.
Time 40m Yield 4 serving(s) Number Of Ingredients 5 Steps:
If using plain Saltine crackers, add 2 tsp. sesame seeds to the crumbs. Preheat oven to 400. Rinse chicken and pat dry. Blend oil and sherry and dip chicken into the mixture, coating both sides. With spatula, spread sour cream all over the chicken, then roll in cracker crumbs. Place on a greased baking sheet and bake about 25-30 minutes .
Time 50m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Combine soy sauce and garlic in a bowl. Combine sesame seeds and flour in a flat dish. Dip chicken pieces in soy mix and then in sesame seeds, coating evenly. Place in ovenproof dish and drizzle with melted butter. Bake in moderate oven for 40 minutes or until cooked through.
Time 35m Yield 4 servings. Number Of Ingredients 10 Steps:
Place chicken in a large resealable plastic bag; add buttermilk. Seal bag and refrigerate for at least 4 hours. In a shallow bowl, combine butter, lemon juice and garlic. , In another bowl, combine bread crumbs, sesame seeds, Parmesan cheese, salt and pepper. Drain chicken, discarding buttermilk; dry on paper towels. Dip chicken in butter mixture, then coat with crumb mixture. , Place in an ungreased 11x7-in. baking dish. Drizzle with remaining butter mixture. Bake, uncovered, at 450° for 10 minutes. Reduce heat to 350° and bake an additional 20 minutes or until juices run clear.
Time 3h15m Yield 6 Number Of Ingredients 13 Steps:
Whisk together the soy sauce, sherry, garlic, brown sugar, and ginger in a bowl; pour into a large resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours. Preheat an oven to 350 degrees F (175 degrees C). Spray a baking rack with cooking spray, and place on a baking sheet. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Mix the wheat germ, bread crumbs, sesame seeds, parsley, black pepper, and paprika together in a separate large resealable plastic bag. Add the chicken to the bag and shake to coat the pieces with the bread crumb mixture; transfer the coated chicken pieces to the prepared baking rack. Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of of a thigh, not touching bone, should read at least 160 degrees F (70 degrees C).
Time 30m Yield 6 servings. Number Of Ingredients 6 Steps:
In a shallow bowl, combine the butter and soy sauce. In another shallow bowl, combine the cracker crumbs, ginger and salt. Dip chicken strips in butter mixture, then roll in crumbs until coated on all sides. , Place in a single layer on a greased baking sheet. Bake at 450° for 10 minutes or until juices run clear.
