- Nut free
- Peanut free
- Shellfish free
- Seafood free
- No added sugar
- High in dietary fibre
- High in protein
- 2 serves veg or fruit
This crispy sesame crusted chicken is made even more delicious served with labne and capsicum.
- Serves4
- Cook time25 minutes
- Prep time15 minutes, + cooling & overnight draining time
Ingredients
- 500g Greek-style yoghurt
- 1 tsp salt
- 1/3 cup (80ml) extra virgin olive oil, divided
- 2 red capsicums, seeded, thinly sliced
- 1 yellow capsicum, seeded, thinly sliced
- 2 tsp red wine vinegar
- 1 1/2 cups (110g) panko breadcrumbs, divided
- 1/3 cup (50g) white sesame seeds, divided
- 1 1/2 tbs black sesame seeds
- 1/2 cup (75g) plain flour
- 3 free-range eggs, whisked
- 4 small Coles RSPCA Approved Chicken Breast Fillets, halved horizontally, pounded to 1cm thick
- 60g butter, divided
- 60g Coles Australian Baby Rocket
- 1 lemon, cut into wedges
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Line a large sieve with a double layer of muslin or clean Chux cloth and place over a large bowl. In a small bowl, combine the yoghurt and salt. Place the yoghurt mixture into the lined sieve and loosely cover with overhanging muslin or plastic wrap. Place in the fridge for 6 hours or overnight to drain.
Step 2
Heat a large frying pan over medium heat. Add 1 tbs oil and the combined capsicum and cook, stirring frequently, for 12 mins or until tender. Remove from heat and stir in the vinegar. Season and set aside to cool.
Step 3
Meanwhile, in a food processor, combine 1/2 cup (35g) breadcrumbs and 1 1/2 tbs white sesame seeds. Process until finely chopped. Transfer the breadcrumb mixture to a shallow baking dish. Add the black sesame seeds and remaining breadcrumbs and white sesame seeds. Season. Place the flour and egg in separate shallow bowls. Season the chicken. Dip the chicken in the flour, shaking off excess. Dip in the egg, then in the breadcrumb mixture, pressing chicken firmly to coat. Transfer crumbed chicken to a plate.
Step 4
Preheat oven to 120°C (100°C fan-forced). Melt 20g butter with 1 1/2 tbs remaining oil in a clean large frying pan over medium heat. Add half the chicken and cook for 3 mins or until golden. Turn the chicken and melt 10g butter around the chicken. Cook for a further 3 mins or until golden and just cooked through. Transfer the chicken to an ovenproof plate lined with paper towel to drain. Place in the oven to keep warm. Repeat with remaining butter, oil and chicken.
Step 5
Unwrap the labne and discard any liquid. Spread some labne over each serving plate. Divide the chicken, rocket and capsicum mixture among serving plates. Serve with lemon wedges.
Recipe tip
COOK. STORE. SAVE.
Use it up: The liquid from the yoghurt – also known as the ‘whey’ – can be used instead of milk in smoothies or pancake batter.
