Baked Chicken Cutlets with Tahini Sauce (Part 1)

Sauce Recipe Adapted from Curls and Carrots.

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annascuisine.wordpress.com

Hello everyone!  I hope you are having a lovely, romantic, and adventurous day.  It’s Valentine’s Day after all.

I was waiting to make this dish before I complete and publish this post.  Finally, here it is.  This dish was prepared using my adaptation to this incredible, out of this world sauce from Curls And Carrots using tahini  instead of peanut butter.  I added and omitted some of the ingredients to cater to my children’s need.  It came out as amazing and delicious.

The owner of Curls and Carrots blog is Shanna K. Ward , a talented, kind and generous, versatile blogger, a mother of two adorable children, a friend and my PRCCSS (Pesto, Rice, Cinnamon, Cardamom Soul Sister). We call each other this because of our love of PRCC.

I browsed through her amazing blog one day and stumbled upon this unbelievably delicious and versatile recipe.  It took me a while to blog about it because when I made and tasted the sauce, holy guacamole!  I wanted to try it with different dishes.  My mind was racing.  I knew then that this sauce is good with anything.  It’s a keeper.  It made  my list of “favorite recipes”.

I tried it as a dip, dressing, and coating for crusted salmon and tilapia.  It was even tasty with beef and chicken, especially using it as a barbecue sauce.  Remember the famous Satay sauce?  I can proudly say that this sauce is the best replacement.  It blows satay sauce out of the water.  But of course, people who have come to love satay sauce will completely disagree, but I dare them to make and try this sauce.  I call it the perfect, ultimate sauce.  You grill the chicken over a charcoal grill and slather it with this sauce  and you are in for a treat.  Oh, Shanna Ward, thank you for sharing this amazing recipe!  It got me from first taste.  I am hooked.  The sauce is robust and the ingredients work amazingly well together .  I can’t get enough of this sauce.  That’s why I said Part 1 is because I will show you just how versatile this sauce is.

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Readers and followers, you should visit her blog and browse through it. You might stumble upon a recipe you can’t leave the site without like I did.  I was planning to cook chicken for dinner and it was a good reason to try the sauce.  And I’m glad I did because I was able to modify it using tahini because of my children’s allergy to peanut.  I was so happy  I didn’t have to cook three different meals for last night’s dinner.

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TAHINI SAUCE  

(Note:  You can make this ahead of time and place in the refrigerator until ready to use)

Ingredients:

  • 1/2 cup tahini
  • 2 tablespoons Hoisin sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons brown sugar, packed
  •  1/8 cup fresh squeezed lime juice
  • 1/8 cup fresh squeezed lemon juice
  • 1/4 cup soy sauce
  • 1 tablespoon Sesame oil
  • 2 tablespoons orange juice
  • 3 cloves of garlic, chopped
  • zest of whole lemon
  • zest of whole lime
  • 2 tablespoons chopped cilantro
  • 1 teaspoon ginger, chopped
  • three dashes of ground black pepper to taste
  • 1 tablespoon smoked paprika (only add if you are using this recipe as a barbecue sauce)

Note:  If you are using peanut butter instead of Tahini, click here.

Preparation Methods:

  • Combine all the ingredients in a food processor.  Process for 5 minutes; set aside.  Make the chicken cutlet.

FOR THE CHICKEN CUTLET

Preheat the oven to 350 degrees.

Ingredients:

  • 6 pieces of organic chicken thighs (or chicken breast. See note below)
  • 3 eggs, scrambled or 1 cup of buttermilk (I used the buttermilk for obvious reason)
  • 1 cup Japanese Panko crumbs
  • 1 cup Parmesan and Romano croutons or croutons of your choice, pounded into fine crumbs
  • ground black pepper

Preparation Methods:

  • Spray a 9.5 inch x 13.5 glass baking dish with grilling spray; set aside.
  • Combine Panko crumbs and the Romano and Parmesan crumbs in a medium bowl.  Mix to combine; set aside.
  • Place the scrambled eggs or buttermilk in a 2 inch deep dish; set aside.
  • Wash the chicken and pat dry.  Season with ground black pepper.
  • Dip in scrambled eggs or buttermilk then to the panko mixture.  Or you can lightly coat the chicken with the Tahini sauce then dip in Panko crumb mixture.  This will make the chicken moist. Place in the prepared baking dish.
  • Bake for 30-35 minutes depending on your oven.  Do not open the oven while baking as heat will escape and requires more time to cook the chicken.  Only check when it’s closer to 30 minutes cooking time if you must.
  • Serve with your favorite salad, pasta, couscous recipe, quinoa, and fried or steamed white or brown rice. Top with the Tahini sauce and more to the side as desired.

Note:  If you are using chicken breast, pound the chicken with mallet first before dipping it in the egg or buttermilk mixture.   Make the necessary adjustment to cooking time since chicken breast takes longer to cook than thighs.  Also, cooking time varies depending on your oven.

If you like this post, don’t forget to Subscribe or Follow to get the latest recipe.  Thank you.

Have a fabulous day everyone!   May you have a romantic evening since it’s Valentines Day!

~Anna B.

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©annascuisine.wordpress.com (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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14 thoughts on “Baked Chicken Cutlets with Tahini Sauce (Part 1)

  1. Pingback: Turmeric Quinoa | Anna's Cuisine

  2. This sounds like a wonderful dish, Anna, but your presentation is remarkable! How wonderful would it be to be seated at a table and have this presented at the main course. Wow!

    • Hi, John! My, what a compliment! Thank you very much.
      It was really delicious. We all enjoyed it. I wouldn’t mind serving this again when we have company. 🙂 Thanks for taking the time to stop by, John. Thank you kindly. Have a great day!

  3. Pingback: Chunky Jicama Salsa & Dip Recipe Using Tahini Sauce (Part 2) | Anna's Cuisine

  4. What a delicious looking plate of chicken! The Tahini sauce is so rich and full of my favourite ingredients I would love to taste this chicken. It must have tasted really nice. Thanks for sharing!

    • OMG! You should try it, Liz. The sauce is bursting with flavor; sooo good! I found myself snacking on this sauce by itself instead of using it as a dip lol. I couldn’t help myself. 🙂 I just love the taste.
      Anyway, thank you kindly for the visit and compliment, Liz. I appreciate it. Best wishes to you. Have a fabulous weekend. 🙂

      • My morning has been spent answering messages on the blog. I hope i’ll finish in the next thirty minutes or so. I need some lunch. I’m ravenous…thanks Anna for chatting with me. I’ll try this sauce and keep you posted! Lovely weekend!
        Liz

  5. Hi, Anna. Oh, my, so many generous, kind and sweet words here. I am blushing. Thank you for being such an amazing friend, supporter, PRCCSS and generally beautiful soul. 🙂 I must admit, you have made this sauce better. Not only have you elevated the flavors with additional ingredients, but you have made it accessible to more people, especially children. Peanut allergies are a real, dangerous issue for little ones – and I hate to think that one must miss out because of a food allergy. Tahini is the perfect substitution. I adore tahini and always have it in my pantry. Your chicken looks and sounds SO good. It is sort of like the schniztel that we often make on Fridays, one of our favorite treats. I must try your delicious sauce – and your chicken. Your coating method would also be delicious on wild salmon. MMMMMMMMMMM. I loved your photos and especially reading your beautiful writing, Anna. As I have said before, you have a lovely voice and reach out to your readers with your words. Happy Valentine’s Day – thanks for sharing a perfect meal! Warm wishes, Shanna

    • Hello, Shanna! Thank you for such sweet words. This post is dedicated to you. I hope I make you proud. You have been such a great support to me and a friend. I had to make sure I got everything right. I tend to publish a post in a hurry. I noticed from my previous posts that some were missing with one or two ingredients. Never hit that publish button when you are too sleepy or too tired or not wearing an eye glasses on. A mistake you can’t afford to keep happening. A tablespoon instead of a teaspoon plays a crucial role to the recipe. Your reputation depends on it unfortunately. 😦
      I take food allergy very seriously. I am very protective of my children. I read on the news a girl died because someone gave her a treat. It didn’t have any nuts, however, it was made in a facility that process nuts and it took her life. Just like that, she was gone.
      I am so happy I found Tahini at Wegman’s. My children can now enjoy the food my hubby and I are having. It’s quite a blessing. I now have it on my grocery list when I go food shopping. 🙂
      I made two other recipes with this sauce. My husband loved them. I will post them when I can. Lovely, amazing sauce, Shanna. Soo good! I also tried this to coat the chicken cutlets and girl, soo delicious. A flavorful, delightful option. It’s great you stopped by and read about my post. Thank you for the visit. Enjoy the rest of the afternoon. I hope you are having a wonderful Valentine’s Day. 🙂 Warmest regards.
      Best, Anna (PRCCSS) 🙂

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