Crispy Orange-Sesame Chicken Breasts

Crispy Orange-Sesame Chicken Breasts
Photo by Scott Phillips


  • ¼ cup honey
  • 1 Tbs. canola or peanut oil
  • ½ cup sweet orange marmalade
  • 1 large navel orange
  • 2 Tbs. soy sauce
  • ½ tsp. Asian sesame oil
  • 2 cups Toasted Breadcrumbs
  • + 4 more ingredients
    • 1 tsp. Thai chile sauce (like Sriracha) or other hot sauce
    • ½ tsp. kosher salt
    • ½ cup sesame seeds, lightly toasted
    • 4 small boneless, skinless chicken breast halves (6 to 7 oz. each), trimmed of excess fat

Heat the oven to 450°F. Put a flat rack on a large rimmed baking sheet lined with foil. With a meat pounder or a heavy skillet, lightly pound the chicken between two sheets of plastic wrap to even out the thickness of the breasts. Using a rasp-style grater, grate the zest from the orange. With ...

View full recipe at Fine Cooking


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