It is sometimes hard to find a different chicken recipe. We eat a lot of chicken and after a while, it all seems the same.
This recipe is lovely in that the chicken does not taste ho hum.
Combining the egg and milk gives the base a very smooth and creamy texture for the bread crumbs to stick to. And they do stick well!
The bread crumb mixture has a ton of flavor. It also has nice color with the parsley flecks.
The breading sticks well through the cooking process.
For the lemon, I sliced it into rounds and placed a round on each chicken breast during the slow cooking process. This allowed the lemon juice to infuse into the top layer of the crumb mixture.
Once I seared the sides of the chicken, I placed the lid on and simmered the breasts on low for about 15 minutes. I did use boneless chicken, so if you are using breasts with bones in this may take a little longer.
The chicken was very moist, but cooked through. The crumb was cooked well, but not overly browned.
PARSLEY SESAME CHICKEN BREASTS
1 Egg
1 Tablespoon Milk
1/2 Cup Fine Dry Bread Crumbs
1/4 Cup Sesame Seeds
1 Tablespoons Chopped Parsley
1 Teaspoon Salt
1/8 Teaspoon Pepper
2 Chicken Breasts
2 Tablespoons Oil
2 Tablespoons Butter
Lemon Wedges
Whisk egg and milk an a small bowl until well blended. Combine bread crumbs, sesame seeds, parsley, salt and pepper on a piece of waxed paper. Dip each chicken breast into beaten egg mixture, letting excess drain back into the bowl. Then dip each breast in bread crumb mixture, patting to make sure crumbs adhere. Place in the refrigerator for 10 minutes. Heat oil and butter in a large skillet over medium heat. Brown chicken 2 minutes per side. Lower heat and continue to cook, 5 minutes per side. Garnish with lemon wedges.
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