| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Vegetables | 4 | Servings | ||
INGREDIENTS
| 1/4 | c | Dry bread crumbs |
| 2 | tb | Unhulled sesame seeds |
| 1/4 | ts | Salt |
| 1 | pn | Cayenne pepper |
| 4 | Skinless, boneless chicken breast halves (1 1/4 lb. total), slightly flattened | |
| 2 | tb | Vegetable oil |
| 4 | Whole wheat hamburger buns | |
| 1 | bn | (small) watercress, large stems removed |
| 1 | Tomato, sliced 1/4 inch thick | |
| 1/4 | c | Lemon-Sesame Sauce (recipe follows) |
| 1 | tb | Oriental sesame oil |
| 1/2 | c | Tahini (sesame paste) |
| 1/4 | c | Plus |
| 2 | tb | Fresh lemon juice |
| 1/2 | ts | Salt |
INSTRUCTIONS
LEMON-SESAME SAUCE >From "Dinner for a Busy Weeknight" column by Susan Shapiro Jaslove in Food & Wine, September 1990. 1. In a medium plastic bag, combine the bread crumbs, sesame seeds, salt and cayenne; shake until blended. Rinse the chicken breasts and shake off any excess water. One at a time, add them to the bag and shake to coat. 2. In a large heavy skillet, heat the oil over moderately high heat. Add the chicken and fry until golden brown, about 5 minutes. Turn the chicken and fry until golden and cooked trough, about 5 minutes longer. 3. Meanwhile, place an opened bun on each dinner plate. Divide and arrange the watercress and tomato slices on the top half of each bun. Spread a heaping tablespoon of the Lemon-Sesame Sauce on the bottom half of the bun. 4. Place the chicken breasts on the sauced half; drizzle some sesame oil on top and serve. Makes 4 servings. LEMON-SESAME SAUCE: Any remaining sauce can be used as a dip for roasted sweet potatoes or another vegetable or can be thinned with water or yogurt and used as a salad dressing. In a small bowl, mix the tahini and lemon juice. Slowly mix in 1/4 cup water until the sauce is smooth and creamy. Season with the salt. Posted to FOODWINE Digest 04 Dec 96 From: Tracey Meyer <tmeyer@RCI.RUTGERS.EDU> Date: Wed, 4 Dec 1996 18:19:21 -0500
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