Sesame-crusted chicken with pea and radish salad - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Sesame-crusted chicken with pea and radish salad By You Magazine - March 7, 2021 Coating chicken breasts in a golden sesame crumb is a great way to ensure they don’t dry out during cooking. Usually recipes call for frying breadcrumbed chicken, but baking is easier, less messy and requires less oil or butter for cooking. Maja Smend SERVES 2 PREPARE 20 MINUTES COOK 25 MINUTES SESAME-CRUSTED CHICKEN 2 skinless chicken breasts (about 150g each) 40g panko breadcrumbs 50g white sesame seeds 1 tbsp plain flour 1 large egg 1 tsp toasted sesame oil 2 tbsp unsalted butter, melted PEA AND RADISH SALAD 100g fresh or frozen garden peas 100g radishes, finely sliced 100g sugar snap peas, sliced 2 tbsp natural yogurt 1 tbsp mayonnaise 1 tsp wholegrain mustard 1⁄2 tsp red or white wine vinegar Preheat the oven to 200C/180C fan/gas 6. Line a medium baking tray with baking parchment. Place the chicken breasts between 2 sheets of clingfilm or baking parchment and use a rolling pin to flatten them out to an even 1cm thickness all over. Season with salt and pepper. Mix the panko breadcrumbs and sesame seeds on a plate. Place the flour on a separate plate. Lightly beat the egg and sesame oil in a shallow bowl. One at a time, dust the chicken breasts with the flour. Next dip in the egg mixture, and finally coat in the sesame breadcrumbs, pressing them firmly on to the chicken to evenly cover. Place the chicken on the lined baking tray. Spoon over 1 tbsp melted butter and bake for 10 minutes. Turn the chicken, spoon over the remaining butter and bake for another 15 minutes until golden all over. Meanwhile, make the salad. Simmer the peas in a pan of boiling water for 2 minutes, then drain and toss with the radishes and sugar snaps. Mix the yogurt, mayonnaise, mustard and vinegar together for the dressing and season to taste. Serve the chicken with the salad, spooning over the dressing. TIP You can breadcrumb the chicken up to 12 hours in advance and chill until ready to bake. Drizzle with the butter just before popping in the oven. Recipes: Eleanor Maidment. Food styling: Sunil Vijayakar. Styling: Lydia Mcpherson RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved