Cooking for Game Night: Tarragon Sesame Chicken Breasts
As I have mentioned before, my gaming group gathers for dinner before we game. It's a nice way to check in and do a lot of socializing before we start gaming. Usually I provide the main course while others bring side dishes, salads, chips, soda, and beer. Sometimes I get lazy and just order pizza, but often I try to cook something nice. It is a way to be hospitable, eat better, and often eat less expensively as well.
Last Friday, I tried out a new recipe for Tarragon Sesame Chicken. Here it is:
2 cups buttermilk
1 tsp sweet paprika
1 tsp salt
1 tsp ground black pepper
12 skinless, boneless chicken breast halves, tenders removed
1 cup (2 sticks) unsalted butter, melted (or non-stick spray)
2 1/2 cups plain dry bread crumbs
1 tbls dried tarragon
1/4 cup sesame seeds, toasted
1. In a 2 gallon zipper top plastic bag, combine buttermilk, paprika, salt, and pepper, and stir or shake until blended. Add the chicken to coat evenly.
At this point you can let it sit refrigerated as long as overnight. A good way to cut down on prep time on game night!
2. Drain the chicken breasts and discard the marinade.
3. Brush two 13" by 9" baking pans with melted butter (or non-stick spray like I used). In another shallow bowl, combine the bread crumbs, tarragon, and sesame seeds, stirring to blend.
4. Dip the chicken into melted butter, then the crumbs, making sure it is totally covered. Transfer the chicken to the prepared baking dish and drizzle the remaining melted butter over the top.
5. Preheat the over to 350 degrees F. Bake the chicken until golden brown and cooked through, 20 to 30 minutes. Serve hot or cold.
The recipe can feed 10-12, which is probably more than you need, but leftovers are always good for the next day!
Last Friday, I tried out a new recipe for Tarragon Sesame Chicken. Here it is:
2 cups buttermilk
1 tsp sweet paprika
1 tsp salt
1 tsp ground black pepper
12 skinless, boneless chicken breast halves, tenders removed
1 cup (2 sticks) unsalted butter, melted (or non-stick spray)
2 1/2 cups plain dry bread crumbs
1 tbls dried tarragon
1/4 cup sesame seeds, toasted
1. In a 2 gallon zipper top plastic bag, combine buttermilk, paprika, salt, and pepper, and stir or shake until blended. Add the chicken to coat evenly.
At this point you can let it sit refrigerated as long as overnight. A good way to cut down on prep time on game night!
2. Drain the chicken breasts and discard the marinade.
3. Brush two 13" by 9" baking pans with melted butter (or non-stick spray like I used). In another shallow bowl, combine the bread crumbs, tarragon, and sesame seeds, stirring to blend.
4. Dip the chicken into melted butter, then the crumbs, making sure it is totally covered. Transfer the chicken to the prepared baking dish and drizzle the remaining melted butter over the top.
5. Preheat the over to 350 degrees F. Bake the chicken until golden brown and cooked through, 20 to 30 minutes. Serve hot or cold.
The recipe can feed 10-12, which is probably more than you need, but leftovers are always good for the next day!
Cold chicken leftovers are the best. But hey, where's the picture of the food?????
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