Yield: 1 Servings
|8 \N||Skinless chicken breast (boned or deboned)|
|3 teaspoons||Cayenne pepper (up to 4)|
|½ teaspoon||Garlic salt|
|½ teaspoon||Seasoned salt|
|½ teaspoon||Black pepper|
|¼ cup||Sesame seeds (up to 1/3)|
|\N \N||Vegetable oil, enough to cover bottom of skillet|
|1 \N||Medium-large onion, sliced|
|1 large||Bell pepper|
Hi everyone, just found this chicken recipe at Hope it tastes as good as it looks.
In skillet, saute onion and pepper slowly until onion is clear. Wash chicken pieces and pat dry with paper towel. Add seasonings and sesame seeds to large plastic "storage bag" or paper sack. Place two or three chicken breasts in bag and shake to coat chicken pieces with the seasonings. Repeat as necessary for remaining chicken (It will probably be necessary to make up more seasoning mixture. Note: Adjust seasoning proportions to taste.)
Place chicken in uncovered skillet with sauteed onion and pepper and slowly allow it to lightly brown. When brown, turn chicken over and cover skillet.
Cook very slowly, covered, for approximately 40 to 45 minutes. The chicken will make its own juice. Turn approximately every 10 minutes to allow for even browning and to check doneness. When done, serve with the cooked onion and pepper alone or over cooked rice.
Posted to EAT-L Digest 23 Feb 97 by "Dykes, Sherry" <DYKESS@...> on Feb 19, 1997.