FINE DINING CHEF TALK BY MICHAEL BALLON


at Aegean Breeze Valentine’s Day is oh, so special!


Thursday Night is LOBSTER NIGHT


Reservations Suggested Sesame Crusted Chicken Breast


A variation on breaded chicken breast is to coat the meat with a covering of sesame seeds. The result is a chewy, crunchy dish which makes for a substantial meal. It is a variation on the technique of first dipping the chicken in flour, and then eggs, and instead of bread crumbs, the final coating is sesame seeds. Serve with a ginger sauce and Asian style vegetables.


Sesame Chicken Breast serves 2


4 boneless skinless chicken breast 2 cups sesame seeds 3 eggs, beaten flour


NORTH EGREMONT COUNTRY STORE


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Route 71, North Egremont, MA (Near Prospect Lake) 413-528-4796


Berkshires’ Best Buys, Business & Beyond • February 7-20, 2017 9


1. Trim the breasts of any excess fat and gristle, and use a meat mallet to evenly pound and flatten out the flesh.


2. First dip the breasts in flour, then in the beaten eggs, and finally in the sesame seeds.


3. Heat a little vegetable oil in a heavy bottomed skillet, and brown the chicken on each side for about 2 minutes, and then place the skillet in a 350 degree oven for about 3 minutes.


4. Remove from the oven, and serve with ginger sauce, and Asian vegetables.


Michael Ballon is the Chef/Owner of Castle Street Cafe in Great Barrington.


Photo by Michael Lavin Flower


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