Black Sesame Chicken With Roasted Red Pepper Sauce
Ready In: 45 mins
Serves: 6
Ingredients
- 1⁄3 cup butter or 1⁄3 cup margarine, melted
- 1⁄3 cup black sesame seeds or 1⁄3 cup regular sesame seeds
- 6 boneless skinless chicken breast halves (about 2 pounds)
- 1 (6 ounce) package chevre cheese with herbs (goat)
- 1 teaspoon olive oil or 1 teaspoon vegetable oil
Roasted Red Pepper Sauce
- 1 (7 ounce) jar roasted red peppers, drained
- 1 garlic clove, finely chopped
- 1 teaspoon sugar
- 1⁄4 teaspoon salt
- 1 dash ground red pepper (cayenne)
- 1 tablespoon sour cream
Directions
- Heat oven to 425. Spray rectangular pan, 13x9x2 inches, with cooking spray. Place melted butter in large shallow bowl.
- Make 2-inch horizontal slit in each chicken breast. Stuff 1 tablespoons cheese in each pocket. Dip each chicken breast into butter; sprinkle with sesame seed.
- Heat oil in 12-inch nonstick skillet over medium heat. Cook chicken in oil until brown on both sides. Place chicken in pan. Drizzle with any remaining butter.
- Bake uncovered 15 to 20 minutes or until chicken is no longer pink in center. Meanwhile, prepare Roasted Red Pepper Sauce; keep warm. Serve chicken in pool of sauce, or drizzle sauce over chicken.
- To prepare sauce: Place all ingredients except sour cream in mini food processor or blender. Cover and process until smooth. Heat mixture in 1-quart saucepan over medium heat, stirring occasionally, until hot; remove from heat. Strain if desired; stir in sour cream.
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