Anticiplate

My friend Chalnessa recently gave me some new products from her father, who is a product tester at an upscale grocery store in Bellingham, Wa. I was given Indian sauces, fish rubs, vanilla beans, sushi rice, and black and white sesame seeds, to name a few.  Her generosity made me feel like a little kid in a candy store, and inspired me to utilize all of these new products that I probably wouldn’t buy if they were not given to me. 

This recipe uses a lot of sesame seeds. I opted for the white this time, but for presentation purposes you could also use black. This dish would also work with sesame-coated fish as well, like Ahi. 

This meal also is very healthy, and perfect for the beginning of spring. There is only 1 tbsp. of oil in the whole dish, and the chicken is battered with egg white instead of the full egg yolk. Red pepper also has loads of vitamin C. 

Serves 4 

Prep time: 5 minutes

Cook time: 15 minutes

4 chicken breast filets

1 egg white

1 c. sesame seeds, either white or black

1 tbsp. vegetable oil

2 small butter lettuce heads (I used the smallest leaves from each head)

4 green onions, thinly sliced on an angle

1/2 red pepper, thinly sliced

1/2 c. honey

1/3 c. soy sauce

Lightly brush the egg white over the chicken with a pastry brush (use it as glue, but not as a glaze). Sprinkle sesame seeds on a large plate. Press the chicken into the sesame seeds so that the seeds coat the chicken evenly, and all over. 

Heat a non-stick skillet over medium-high heat. Add the oil and chicken to the pan. Cook for 1-2 minutes on each side, or until the seeds are golden. Reduce heat to low, and cover and cook for 8-10 minutes more or until cooked through and firm to the touch. 

While chicken is cooking, combine honey and soy. Place small pieces of butter lettuces on each plate. Top with thinly sliced red pepper and green onions. Drizzle with half of the dressing on each plate. 

Once the chicken is done, slice the chicken into bite size pieces and divide evenly. Drizzle the remainder of the dressing over the top. 

*Adapted from a recipe created by Donna Hay, The Instant Cook