Wednesday, December 12, 2007

Sesame and Lemon Chicken Recipe

Somebody somewhere commented that my blog is very nice, but a bit baking-heavy. Well, I cannot help it. I consider myself to be a much better baker than a cook. And with Christmas around the corner, I'll be baking and baking and baking. According to the traditions, one must have seven different types of cakes and cookies on the Christmas table, so I must obey - and keep up a certain reputation I've acquired among my family and friends:)

But just to show I can cook as well, I'm going to post a non-baking recipe today and tomorrow. Tonight I start off with a very easy supper recipe for Sesame and Lemon Chicken. I discovered the recipe from a tiny cookbook by Tami Lehman-Wilzig & Miriam Blum, called "The Melting Pot: A Quick and Easy Blend of Israeli Cuisine" - a gift my friend Hille brought me back from her trip to Israel few years ago. I've made this dish couple of times, and can really recommend it. Again, I love the easiness of this dish, the subtle lemon flavour and the crunch of sesame seeds in my mouth. And I know that kids like this, too - I've checked!

Aitäh raamatu eest, Hille!

Sesame and Lemon Chicken
Serves 4

4 small to medium chicken fillets
half a lemon
0.5 tsp salt
0.25 tsp black pepper
1 egg
6 Tbsp plain flour
3 Tbsp sesame seeds
3 Tbsp breadcrumbs
vegetable oil for frying

Flatten the chicken fillets slightly by placing them between two sheets of clingfilm and gently beating them with a rolling pin. Place in a large shallow dish, season with salt, pepper and lemon juice on all sides. Cover and leave to marinate for half an hour in a fridge.
Break the egg into a soup plate, whisking it a little.
Place flour into another plate.
Mix sesame seeds and breadcrumbs on the third plate.
When ready to cook, toss the chicken fillets, one after another, in the flour, then quickly dip into the egg, and finally press into the sesame seed mixture, to ensure they're covered evenly.
Heat oil in a large skillet/frying pan over moderate heat, and cook the chicken fillets on both sides until golden brown and cooked through.
Serve with lemon slices, steamed rice and some steamed broccoli or other vegetables. Or simly with some dressed salad leaves.


h said...

Neat blog, neat recipe. Congratulations on your nomination. Really happy to see a RURAL category.

Wendy said...

Interesting - I'm a much better cook than baker. In fact, I'm not a baker at all. Yet.
Voted for you, btw. :)

Sophie said...

I'm definitely much more of a cook, in fact I'm pretty terrible at baking. Isn't it strange how the two can be so similar but essentially completely different skills?

Mike of Mike's Table said...

Congrats on the nomination and I don't think its too much baking--I say keep the baked good coming! The chicken looks great, too

Patricia Scarpin said...

Pille, I love how golden and crunchy this looks, delicious!

Jeanne said...

How funny - I often worry that there is not ENOUGH baking on my site! (and I will be the last person on the planet who is NOT yet a Daring Baker...) Different strokes for different folks I guess. But when I do bake I'm always pleasantly surprised. This chicken looks glorious and sounds dead easy - now THAT'S my kind of recipe ;-)

Mariajaan said...

Very glad to see your new postings. I was missing you. And this particular recipe is so easy and appealing that I will try it tomorrow! Thank you!!!!11

Lydia (The Perfect Pantry) said...

I never think to use sesame with chicken except in Asian recipes. Thanks so much for this one -- it looks delicious. And congrats on your nomination -- you have my vote!

Chris said...

I feel the same way - I'm more comfortable baking then cooking. But, I am trying! :) This chicken recipe looks wonderful. I bet it would be great with fish, too.

Kalyn Denny said...

The chicken looks and sounds just delicious! (And I am another one who can't/doesn't bake at all.)

Anonymous said...

My pleasure, Pille!
Chicken and lemon ARE very good together indeed.
And, some day, I might mash up some hummus, just for some memories of Israel.

Meeta K. Wolff said...

Oh my this is simply gorgeous. I love lemony flavored chicken - the flavors and combination is always such a winner. The idea of combining sesame to it is lovely too.

Pille said...

ArtfulSub – thank you! I didn’t win, unfortunately, but what a great feeling it was to be nominated – rural or not :)

Wendy – thank you for voting! And I think by now I’m probably more or less equally qualified as a cook and a baker - but I did start as a baker, for sure..

Sophie – I imagine it’s kinder to our figures to be better in cooking than baking, so I wouldn’t worry :)

Mike – what a relief! I try to post more non-baking recipes from now on, nevertheless..

Patricia – thank you for your kind words!

Jeanne – you’re sure you don’t dare??

SalulaidSolarte – I wasn’t even ‘gone’ for a week?? I’m pleased to know I’ve got such avid readers :)

Lydia – this one didn’t have particularly Asian feel to it at all, and it’s very suitable for mild European palates, for sure :)

Chris – I’m trying to be a more daring cook, too! And you’re right – this lemon-sesame-breadcrumb combo would suit fish as well.

Kalyn- I’m sure you’d make excellent cakes (if South Beach Diet would allow you:)

Hille – well, we could do the hummus-thingy together, don’t you think?

Meeta - thanks for popping by!

Asheville Farm, NC said...

Awesome! We prepared your Sesame and Lemon Chicken recipe last evening and it was delicious. free-range chicken farm in North Carolina Keep cooking!

Chris said...

This chicken with sesame crust looks soooo delicious. I'll definetely try this recipe.

Find lots of chicken recipes at

Unknown said...

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cody said...

here the lemon chicken recipe is almost the same.After marinating, dip into corn flour and deep-fry it. Yummy! I'm also searching forchicken casserole recipesonline. or if you have there, could you post it? thanks