Lorraine Wallace'S Sesame Chicken 

1. 1

   Rinse the chicken breasts with cold water and pat dry with paper towels. Put the chicken breasts on a plate large enough to hold them, and season with salt and pepper and the herbes de Provence.

2. 2

   Transfer the chicken breasts to a medium bowl and pour the buttermilk on top. Set aside to marinate for 15 minutes.

3. 3

   Position a rack in the center of the oven. Preheat the oven to 350u00b0F. Coat a baking sheet with nonstick cooking spray.

4. 4

   In a small bowl, stir together the bread crumbs, toasted sesame seeds, and parsley.

5. 5

   Remove the chicken from the marinade and shake off the excess. One at a time, dredge the chicken breasts in the bread crumb-sesame seed mixture, coating each piece well. Season lightly with salt and pepper. Transfer the chicken to the prepared baking sheet. Discard the marinade.

6. 6

   Bake the chicken for about 10 minutes. Baste with the melted butter and continue baking until golden brown and cooked through, about 5 minutes more.

* Per serving · 4 servings · Values may vary.

No additional tips available.