4 Skinless boneless chicken breast halves (about 1 pound)
2 to 3 teaspoons of Chinese Hot Mustard or Hot Mustard
1 ½ cups of rice crackers (not cakes), crushed (1 cup)
2 teaspoons sesame seed
¼ cup apricot spreadable fruit, (melting is optional)
Hot Mustard Sauce:
3 tablespoons of ground dry mustard
2 tablespoons water
1 tablespoons seasoned rice vinegar
Directions
Hot Mustard Sauce:
Mix all ingredients.
Cover and let stand 5 minutes. Use the sauce the same-day it was made,
when stored strength increases but quality decreases.
*If you would like the chicken to be milder or a little less spicy, dilute
the mustard with 1 tablespoon of nonfat mayonnaise.
Baked Sesame Chicken:
Heat oven to 425 degrees.
Using a nonstick cooking spray a rectangular baking dish, 11x7x1 ½ inches.
Spread 1 side of each chicken breast half with mustard.
Mix cracker crumbs and sesame seed in a plastic bag, then add chicken breast
half one at a time.
Seal bag and shake to coat chicken, covering completely.
Place chicken in the baking dish, sprinkle any remaining crumb mixture
over chicken.
Spray chicken lightly, about 3 seconds and bake uncovered 25 to 30 minutes
or until the juice of the chicken is no longer pink when the thickest part
of the chicken is cut.
Then drizzle with melted fruit spread. Sesame chicken can be served with
steamed broccoli, rice or noodles.
How ever you like your Sesame Chicken, spicy or mild, this is a great recipe
not only for your health but for your wallet too. Bon Appetite!
Per Serving:
