Sunday, February 13, 2011
Crunchy Chicken with Sesame Rice and Green Beans
1 cup rice
Salt and pepper
2 tablespoons toasted sesame seeds
1/3 cup mayonnaise
1 teaspoon soy sauce
1/3 baguette, cut into 1-inch pieces
1 1/2 tablespoons extra-virgin olive oil, plus more for frying
1 pound skinless, boneless chicken breasts, cut into 1-inch strips
1 pound green beans
1.Preheat the oven to 200°. In a small saucepan, bring 1 1/4 cups water, the rice and 1/2 teaspoon salt to a boil. Lower the heat, cover and simmer until the water is absorbed, about 20 minutes. Fluff with a fork and sprinkle with 1 tablespoon sesame seeds.
2.Meanwhile, in a bowl, stir together the mayonnaise, soy sauce and 1 tablespoon water. Using a food processor, pulse the baguette to form about 2 1/4 cups coarse breadcrumbs; transfer to a plate. In a shallow bowl, beat the eggs.
3.Fill a large skillet with enough olive oil to reach a depth of 1/4 inch and place over medium-high heat. Season the chicken with salt and pepper; dip into the eggs, then into the breadcrumbs. Working in 2 batches, add the chicken to the pan and cook, turning once, until cooked through, about 5 minutes; drain on a paper-towel-lined baking sheet. Transfer to the oven to keep warm.
4.Wipe out the skillet and fill with enough water to reach a depth of 1/2 inch; add 1 1/2 tablespoons olive oil and bring to a boil. Add the green beans and cook until tender, 5 minutes. Drain; season with salt and pepper, then sprinkle with the remaining 1 tablespoon sesame seeds. Serve with the rice and chicken. Drizzle the chicken with the sauce.
**Randi's Side Notes**
~Toast the sesame seeds by cooking them in a skillet over medium heat until golden and fragrant, about 3 minutes. OR just buy toasted sesame seeds :)
~ I coated the chicken in panko breadcrumbs instead of the fresh breadcrumbs for extra crunch. REALLY crunchy and delicious! Oh and I added some untoasted sesame seeds to the breadcrumb mixture as well, just to tie it all together.