Monday, September 22, 2008

Sesame Teriyaki Chicken Breasts

This chicken teriyaki recipe was adapted from a restaurant I once had these at.

Sesame Teriyaki Chicken Breasts
Take boneless, skinless chicken breasts and dip in sesame seeds. Use a Zip Loc bag of sesame seeds and toss some spices in as well in order to coat the chicken.

Place chicken in a casserole dish that has been sprayed with cooking spray and pour a little bit of prepared Teriyaki sauce on top but not too much as you'll continue adding teriyaki throughout the cooking. If you brush it on you'll move the sesame seeds around so try not to touch the chicken at this point.

Bake at 325 degrees until cooked. Every 20 minutes or so, add a little more teriyaki if neccesary with a basting brush...but don't brush too hard or you'll take the seeds off. At the end, if the bottom of the pan seems like it's becoming too burnt, add a bit of brewed tea or chicken stock just to create some moisture. Only do this after the chicken is nearly cooked.

No comments: