Sesame Chicken With Gingery Greens
|Sesame seeds||2⁄3 Cup (10.67 tbs)|
|Boneless skinless chicken breasts||32 Ounce (4 Pieces, 8 Ounce Each)|
|Canola oil||1 1⁄2 Tablespoon|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Coarsely chopped red onion||1⁄4 Cup (4 tbs)|
|Rice wine vinegar||2 Tablespoon (Use Unseasoned Type)|
|Low sodium chicken broth||1 1⁄2 Tablespoon|
|Tamari sauce||2 1⁄2 Teaspoon|
|Grated fresh ginger||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Mesclun greens/Other tender lettuce||8 Cup (128 tbs)|
1. For the chicken Heat oven to 350°F. Put sesame seeds on a plate.
2. Lightly beat egg, water, and salt in a shallow bowl. Dip chicken into egg mixture, shaking off excess; press each side into sesame seeds to coat.
3. Heat oil in a large ovenproof skillet over medium-high heat. Add chicken; cook until golden, 3 to 4 minutes per side. Turn chicken over and place in oven. Bake until cooked through or until an instant-read thermometer inserted into the thickest part of the breast registers 165°F, 6 to 8 minutes. Let stand 5 minutes, then cut into slices.
4. For the greens. Puree mayonnaise, onion, vinegar, broth, tamari, ginger, garlic, and salt in a blender until smooth. Toss greens with dressing and divide among plates. Top with chicken.