One version of sesame chicken
Marjorie Cicala from Middle River was looking for baked Sesame Chicken recipe that was demonstrated by a poultry distribution company at the Maryland State Fair in the 1960s and that she and her brothers and sister all loved. She said that the recipe for the delicious baked chicken with sesame seeds that her mother had written down was stolen from her purse at a school event some time ago. While no readers responded to Cicala's original query, I thought this was worth a little investigating. I searched several of the larger poultry company websites and did not find any recipes for baked sesame chicken; however, I did like the sound of a recipe on http://www.Tastebook.com, a large recipe sharing database, for a Sesame-Yogurt Baked Chicken. I decided to give it a try and was very pleased that I did. The recipe called for a whole frying chicken cut into quarters but I tested it using boneless/skinless chicken breasts instead. The result was a moist and delicious chicken dish that was a snap to prepare and was ready in under an hour. I served it with jasmine rice and broccoli and everyone in my house cleaned their plates. I recommend that Cicala give this recipe a try. While it may not be exactly the chicken dish she remembers, I feel confident that her family will enjoy it as much as mine did.
Josie Kaestner from Monkton is hoping someone will be able to share a good recipe for using oats as a savory side dish instead of the traditional use as a breakfast food.
Alice Teel from Perry Hall has lost a favorite recipe for making a puff pancake. She remembers that it was made in an iron skillet in the oven. The batter was prepared in a blender and then poured into the hot buttered skillet and baked. The large puffed pancake was served with fresh fruit in the sunken center and whipped topping.
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Sesame-yogurt baked chicken
1/4 cup butter or margarine
1/2 cup fat-free plain yogurt
1 tablespoon low-sodium soy sauce
2 garlic cloves, minced or pressed
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon hot paprika
1/2 teaspoon freshly ground pepper
3 tablespoons Sesame seeds, lightly toasted
2 whole boneless/skinless chicken breasts, split (4 pieces)
Preheat oven to 400 degrees.
Place butter in baking dish large enough to hold all the chicken pieces in a single layer. Place baking dish in preheated oven until butter melts. Remove from oven.
Meanwhile, lightly beat egg and combine well with yogurt, soy sauce and garlic.
Combine flour, baking powder, salt, paprika, pepper and sesame seeds in a flat dish.
Dip chicken pieces first in the yogurt mixture, coating evenly, then in the flour mixture to coat completely.
Place chicken pieces into the baking pan with the melted butter and turn to coat both sides with the butter.
Bake, uncovered, until chicken is cooked through and golden brown, about 40 minutes.
—Adapted from http://www.tastbook.com
Note: The dish a can be prepared ahead and refrigerated, add 10 minutes to cooking time