Roasted Sesame Seed Chicken
  • 4 (4-ounce each) boneless, skinless chicken breasts
  • 1 white onion, peeled and quartered
  • 2 garlic cloves, minced
  • 1 (1-inch) piece fresh ginger, peeled and diced
  • ½ teaspoon salt
  • 2 teaspoons ground coriander
  • 1 teaspoon dried crushed red pepper
  • 3 tablespoons lime juice
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons canola oil
  • 1 tablespoon chopped fresh chives
  • ¼ cup sesame seeds, toasted
  1. Place the chicken in a single layer in a shallow baking dish. Process the onions, garlic, ginger, salt, coriander, pepper, juice, soy sauce and oil in a food processor until smooth. Pour over the chicken. Cover and refrigerate overnight.
  2. Preheat the oven to 375 degrees. Remove the chicken from the marinade and discard the marinade. Place the chicken on a lightly greased roasting pan and sprinkle with the chives and sesame seeds. Bake 20 minutes on each side or until completely done. Serve hot.
Recipe by The Tennessee Magazine at