Sesame chicken breast is a main course that you can easily prepare with few ingredients and without frying anything.
You will find yourself enjoying a dish that you can accompany with a side of vegetables, legumes, or even transform into a complete meal by adding couscous or grains.
The sesame, together with other aromas and spices, will provide fragrance and taste to the dish, while still being a light meal.
I’ll explain right away how I prepared it.
If you love cooking white meats, check out these other recipes below right away:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.1 lbs chicken breast
- 2 cloves garlic
- 1 tbsp sesame seeds (the amount is indicative, use as much as needed to cover the chicken)
- to taste fine salt
- rosemary (fresh chopped, but dried is also fine)
- to taste roast spices (if you have them, optional)
- to taste mixed herbs (thyme, bay leaf)
- 2 tsp cumin (if you don't like it, you can omit it)
- to taste extra virgin olive oil
- cup water (for cooking the chicken)
Tools
- 1 Pan
- 1 Knife
Steps
Take the chicken breast and use a knife to make cuts in the meat.
Insert into the slits the herbs, garlic, salt, rosemary, a drizzle of oil, and then cover with sesame seeds.
In a non-stick pan or lightly greased, seal the chicken on both sides to toast the seeds.
Dissolve in the water, that you’ve previously heated, the salt and two teaspoons of cumin.
Pour over the chicken and cook covered.
When the water has evaporated, the chicken will be ready.
Give it another pass at higher heat and always check the cooking before turning off the stove.
Always make sure that the meat is cooked inside.
I served this main course with lentils, but you can use your preferred side dish.
From zucchini, eggplants or even create a complete meal with vegetables and couscous.
Tips on Storing Chicken Breast
If you have leftover chicken, simply store it in a glass or ceramic container covered, inside the refrigerator.
You can keep it for up to two days and, of course, reheat it in a pan when you want to eat it again.
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