Tastes good warm, room temperature or served cold. It’s lovely sliced in a salad or on a sandwich.
makes 4 breasts
- Marinate the chicken in sesame oil, minced garlic, yogurt, black pepper, amchur & ajwain for 30 minutes up to 24 hrs in the refridgerator.
- Dip each breast into a bowl of sesame seeds, shake off the excess and lay on a greased or lined baking sheet.
- Bake in a 375F preheated oven for 7-10 minutes, depending on the thickness of the chicken breast. Then lower the heat to 200F and cook for another 5 minutes until cooked through. Turn the oven off & let the chicken rest inside the oven for 10-15 minutes before slicing into it.
ideas / variations
- Replace sesame seeds with poppy seeds or fresh flaked coconut