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Baked Chicken Breasts Stuffed with Tahini

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  Chicken breast halves 1 Pound, skinned and boned (4 Pieces)
  Sesame paste/2 tablespoon toasted sesame seeds, pulverized with a mortar and pestle 2 Tablespoon (Tahini)
  Chopped parsley 2 Tablespoon
  Garlic 2 Clove (10 gm), finely chopped
  Fresh lemon juice 1 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
  Plain low fat yogurt 2 Tablespoon
  Sesame seeds 2 Tablespoon
  Dry bread crumbs 1⁄2 Cup (8 tbs)
  Safflower oil 1 1⁄2 Tablespoon
  Shallot 1 , thinly sliced
  Sherry 1⁄4 Cup (4 tbs)
  Unsalted chicken stock 1 Cup (16 tbs)
  Cornstarch 2 Teaspoon, mixed with 1 tablespoon water
  Tomato 1 , peeled, the outer flesh cut into strips

1. Make a pocket in each breast half by slitting the breast horizontally along the thicker long edge, leaving1/2 inch on either ends and slicing horizontally to form a cavity bordered by ½ of uncut flesh on the opposite edge.
2. Make the tahini sauce- In a small mixing bowl combine the sesame paste or pulverized sesame seeds, parsley, garlic, lemon juice and cayenne pepper.
3. Into each breast pocket, spoon in 1/4 of the prepared tahini mixture.
4. Season both sides of the chicken breasts with salt and pepper. Keep aside.
5. In a plate, mix the bread crumbs and sesame seeds.
6. In a shallow dish beat the yogurt.
7. For breading the chicken breats, first dip them in the yogurt to coat well.
8. Further dredge the chicken pieces in sesame bread crumb mixture to coat each piece evenly on both sides. Transfer to a plate.
9. Preheat the oven to 350° F.

10. In a large heavy-bottomed skillet, heat 1 tablespoon oil over medium heat.
11. When the oil is hot but not smoking, arrange the crumbed chicken breasts in the skillet and cook for 3-5 minutes on each side until golden brown.
12. Transfer the skillet with the chicken pieces to the preheated oven and bake the breasts for 8 minutes.
13. Turn the pieces over and bake for another 7 minutes.
14. Transfer the chicken pieces from the skillet to a serving platter and keep them warm.

15. To make the sauce to coat the chicken, in a small saucepan heat ½ tablespoon oil over a medium flame.
16. Sauté the sliced shallot in the oil for 1 minute till soft.
17. Pour the sherry into the pan and reduce the liquid to about 1 tablespoon.
18. Add the stock to the reduced sherry mixture simmer the liquid for 5-10 minutes till reduced to half.
19. Stir in the cornstarch mixture simmer for 2 minutes, stirring continuously till the sauce is thick.
20. Add the tomato strips to the sauce and season to taste with salt and pepper.

21. Pour the hot sauce over the warm stuffed chicken breasts on the platter or arrange the breast on individual dinner plates and spoon the sauce to coat them.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 314 Calories from Fat 103

% Daily Value*

Total Fat 12 g18.6%

Saturated Fat 1.9 g9.6%

Trans Fat 0 g

Cholesterol 66.2 mg22.1%

Sodium 441.4 mg18.4%

Total Carbohydrates 18 g6.2%

Dietary Fiber 2.4 g9.5%

Sugars 2 g

Protein 33 g66.1%

Vitamin A 21.3% Vitamin C 28.9%

Calcium 21.1% Iron 26.8%

*Based on a 2000 Calorie diet

Baked Chicken Breasts Stuffed With Tahini Recipe