Sesame Lemon And Curry Chicken Strips Recipes

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LIGHT LEMON-SESAME CHICKEN



Light Lemon-Sesame Chicken image

Try an Asian twist with chicken tonight, and do it all in just 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 13

4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup fat-free egg product or 1 egg
2 tablespoons lemon juice
1/2 cup Bisquick Heart Smart® mix
1/2 teaspoon paprika
2 tablespoons toasted sesame seed
1 tablespoon canola or vegetable oil
1/2 cup Progresso™ chicken broth (from 32-oz carton)
3 tablespoons sugar
2 tablespoons lemon juice
2 teaspoons cornstarch
1 teaspoon grated lemon peel
2 medium green onions, sliced (2 tablespoons)

Steps:

  • Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  • In small bowl, beat egg product and 2 tablespoons lemon juice with fork or wire whisk. In 1-gallon resealable food-storage plastic bag, mix Bisquick mix, paprika and sesame seed.
  • Dip chicken into egg mixture, then place in mixture in bag. Shake until chicken breasts are well coated.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center.
  • Meanwhile, in 1-quart saucepan, heat all sauce ingredients except onions over medium heat, stirring occasionally, until thickened and bubbly. Spoon sauce over chicken before serving; sprinkle with onions.

Nutrition Facts : Calories 340, Carbohydrate 24 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 1 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 11 g, TransFat 0 g

SESAME, LEMON AND CURRY CHICKEN STRIPS



Sesame, Lemon and Curry Chicken Strips image

Provided by Robin Levy Goetz

Categories     Food Processor     Chicken     Bake     Marinate     Kid-Friendly     Yogurt     Diwali     Buffet     Curry     Healthy     Sesame     Bon Appétit     Los Angeles     California     Small Plates

Yield Serves 6

Number Of Ingredients 8

1/2 cup plain low-fat yogurt
1/3 cup purchased mango chutney (such as Major Grey's)
2 tablespoons chopped fresh cilantro
4 boneless skinless chicken breast halves
1/2 cup fresh lemon juice
3/4 cup sesame seeds
4 large garlic cloves, minced
4 teaspoons curry powder

Steps:

  • Blend yogurt and chutney in processor. Add cilantro and process 5 seconds. Transfer sauce to small bowl. (Can be prepared 1 day ahead. Cover and chill.)
  • Arrange chicken in shallow dish. Pour lemon juice over. Refrigerate at least 15 minutes and up to 30 minutes, turning chicken occasionally.
  • Preheat oven to 400°F. Lightly grease baking sheet. Drain chicken. Combine sesame seeds and garlic in shallow bowl. Sprinkle both sides of chicken with curry powder. Season with salt and pepper. Press chicken into sesame seed mixture, coating completely. Arrange chicken on prepared sheet. Bake chicken until just cooked through, about 20 minutes. Let stand 15 minutes. Cut chicken crosswise into 1/2-inch-wide strips.
  • Arrange chicken strips around edge of serving platter. Place chutney dip in center and serve.

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