Saturday, March 3, 2012

Sesame and Panko Crusted Chicken



The gingery, spicy vinaigrette it split in half at the beginning and serves both as a marinade for the chicken and as a salad dressing.  The crispy sesame and panko crust on the chicken is awesome

I added some romaine hearts to the arugula for crunch- I'm pretty sure you could use about any green for the salad.  Be sure to pound the chicken breasts flat so that they cook evenly- you don't want to accidentally burn the sesame seeds while trying to cook the fat part of the chicken breast.

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