Prep and cook time: 30-45 minutes Serves 6
For the chicken:
6 skinless, boneless, organic, chicken breast halves (1½ pounds)
2 large eggs
1¼ teaspoons Celtic or pink salt
1 cup sesame seeds (can mix black and white seeds)
2 tablespoon sea veggie flakes (nori, kelp, dulse)
3 tablespoons avocado oil
2 cups gluten-free bread crumbs
pepper to taste
If chicken breasts are more than ½-inch thick, flatten them between 2 sheets of plastic wrap by gently pounding with the flat side of a meat mallet or with a rolling pin. Whisk eggs in a shallow dish. In a separate shallow dish, combine sesame seeds, sea veggie flakes, gluten-free bread crumbs, salt, and pepper. Dip the chicken in beaten eggs and then dredge in the bread crumb mixture.
Heat oil in a large, heavy skillet over moderately-high heat until hot but not smoking. Reduce heat to moderate and cook chicken, turning over once with tongs, until coating is golden and chicken is cooked through, about 10 to 12 minutes. Transfer to a plate. Remove any browned sesame seeds from skillet, then cook the remaining chicken.
1 shallot, minced
1 clove garlic, minced
1 lime, juiced
¼ cup minced cilantro
2 tablespoons toasted sesame oil
2 tablespoons fish sauce
Shake all ingredients in a salad dressing container or whisk together in a bowl before serving.
1 head nappa cabbage, sliced thin
½ bag baby spinach and/or mixed greens
1 red pepper, roasted and skinned
½ cup mandarin oranges
sliced almonds, lightly toasted
option to add broccoli sprouts
Combine all ingredients for the Asian salad. Arrange on individual plates and drizzle with Asian dressing. Serve alongside sesame-crusted chicken.