"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sesame Baked Chicken Breasts Recipe

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This recipe for Sesame Baked Chicken Breasts, by , is from A Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Moore
Added: Monday, January 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup (2/3 stick) butter or margarine
1 large egg, slightly beaten
1-1/2 T. water
1-1/2 T soy sauce
1-1/4 tsp. salt
1/8 tsp. pepper
8 large chicken breast halves, boned and skinned and cut into smaller pieces
1/3 cup flour
1/4 cup sesame seeds



Cream sauce:
1/3 c. flour
1/4 cup (1/2 stick) butter or margarine
1 can (10-3/4 oz.) chicken broth
1/2 c. heavy cream
1/4 tsp. salt
few grains pepper
1 can (4 oz.) mushrooms (optional)
2 T. chopped fresh parsley (2 tsp. dried)

Directions:
Directions:
Preheat oven to 400. Place butter in 9x14 inch baking pan; melt in oven as it preheats. In meantime, blend egg, water, soy sauce, salt, and pepper. Dip chicken into flour, then into egg mixture. Arrange chicken in pan, turning to coat with butter. Sprinkle generously with sesame seeds. Bake at 400 for 40 to 45 minutes or until tender and golden brown. Serve over rice with cream sauce.
Cream sauce: In medium saucepan melt butter. Stir in flour. Remove from heat. Add 1 can chicken broth; stir until smooth. Cook and stir until thick. Add cream, salt, pepper, parsley and mushrooms (if using.)

Number Of Servings:
Number Of Servings:
8

 

 

 

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