Sesame Crusted Chicken

In a world that is trying to focus the attention away from meat, my Husband and I are headed in the opposite direction. The world is giving us "Meatless Mondays" and veggie options popping up everywhere and we are eating more meat than we have in our entire lives.  This has been a huge change for us as we have lived a mostly plant based diet for a long time, but we are certainly enjoying eating this way.  Our intention is to carry on with copious amounts of vegetables and fruits, fish and healthy fats as we always have...but the addition of healthy, responsibly raised meat to our diets has proven to be both delicious and nourishing and we are sticking with it.  We are nearing the finish line on the Whole 30 challenge.  Less than a week to go.  The healthy recipes will continue, but I can guarantee there will be bonuses like celebratory cocktails and birthday cakes.  This chicken recipe satisfies a craving for all things breaded and fried.  A great option for calming the beast within that is begging you for chicken fingers and fries.  It's a straightforward recipe with only 4 ingredients that you can whip up in less time than it takes to get to a drive through.

Sesame Crusted Chicken

Origin: Adapted from Gourmet

Notes:  Serve these simple chicken fingers with your favorite dipping sauce.   I served mine with spicy aioli, but plum sauce or a soy dipping sauce would also be great.

Ingredients:

4 boneless, skinless chicken breasts

1 cup sesame seeds, mixture of black and white

2 egg whites
salt and freshly ground pepper

1/4 teaspoon cayenne powder

coconut oil for frying

Cut the chicken breasts crosswise into slices about a 1/2 inch thick.

Whisk together egg whites, 1 teaspoon salt, 1/2 teaspoon pepper and cayenne pepper in a shallow dish until whites are loosened but not foamy.  Put sesame seeds in another shallow dish.  Dip chicken, a couple of pieces at a time, in egg whites, letting excess drip off, then dredge in sesame seeds. Transfer to a wax-paper-lined tray.

Heat about a tablespoon of oil in a heavy skillet over moderately high heat until hot but not smoking.  Add chicken, reduce heat to medium and cook pieces of chicken, turning over once with tongs, until coating is golden and chicken is cooked through, about 3 minutes per side, then transfer to a plate.  Do not crowd the pan, cook the chicken in small batches.  Remove any browned sesame seeds from skillet, before cooking remaining chicken.