(Since 1999)


Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

Recipe Section - Over 10,000 Recipes


You are here > Home > Recipes

Appetizer RecipesChicken Appetizers pg 2 >  Sesame Oat Chicken Fingers



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


12 Best Foods Cookbook by Dana Jacobi

Oats and sesame  seeds form a crisp coating on this oven-fried chicken. Because it is so lean, careful timing is important to avoid drying out the chicken. Serve with Cracked Mustard Dressing (below) or barbecue sauce for dipping.
Makes 4 servings



    • 8 ounces boneless, skinless chicken breast
    • 3/4 cup quick-cooking oats
    • 2 tablespoons hulled sesame seeds
    • 1 teaspoon dried oregano
    • 1/2 teaspoon salt
    • Freshly ground black pepper
    • 1 egg white, beaten until foamy


1. Set a rack in the center of the oven. Preheat the oven to 450°F. Coat a baking sheet with cooking spray and set it aside.

2. Slice the chicken on the diagonal, with the grain, into 3/4"-wide strips.

3. In a shallow bowl combine the oats, sesame seeds, oregano, salt, and a few grinds of the pepper. Place the egg white in a wide shallow bowl and set it next to the oat mixture. Roll each chicken strip in the egg white, lift and shake gently, then drop it into the oat mixture. Roll the chicken 3 or 4 times in the coating until completely covered. Holding it at both ends, gently place the coated chicken on the baking sheet.

4. Coat the chicken generously with cooking spray. Bake 3 1/2 to 4 minutes, until lightly browned on the bottom. Using tongs, turn the chicken, and coat again with cooking spray. Bake 3 to 4 minutes longer, or until the chicken is white when cut crosswise at the thickest point. Serve immediately.

    NUTRITION, Per serving:
    149  calories, 4 g fat, 1 g saturated fai. 17 g protein, 12 g carbohydrates, 2 g fiber


Makes 1/3 cup

    • 2 tablespoons coarse-grain mustard
    • 2 tablespoons soft silken tofu
    • 1 tablespoon reduced-fat mayonnaise
    • Freshly ground pepper

In a mini food processor or blender, combine the mustard, tofu, mayonnaise, and a few grinds of pepper, whirling until they are well blended. This dressing keeps for 3 days, tightly covered in the refrigerator.

    Mustard dressing Nutrition
    2 rounded tablespoons serving:

    34 calories, 3 g fat, 0 g saturated fai. 1 g protein, 2 g carbohydrates, 0 g fiber



  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages