These were inspired by a more complicated Ottolenghi version of the dish, which I have referenced below for those who are in the mood these days for making multi-step dishes. My version came together really quickly and, while we had these for dinner with a freekeh pilaf and a big mixed salad, I can see a chicken tender version of these at a summer picnic and am looking forward to making them again at that time.
4 boneless, skinless chicken breasts
1/4 cup + 1/4 cup tahini
1/4 cup + 1/4 cup Dijon mustard
1/4 tsp ground cumin
1 cup panko
1 Lemon, juice and zest
1/4 cup or so of vegetable oil
Preheat the oven to 350. Line a baking sheet with foil.
Mix 1/4 cup of the tahini, 1/4 cup of the mustard, the cumin and the lemon juice together in a bowl. Salt to taste and set aside.
In a separate bowl, combine the remaining tahini and mustard with the lemon zest. Set aside.
Cut the chicken breasts in half lengthwise and lay them on the counter on a piece of parchment paper in order to keep your counter as clean as possible during the next messy procedure. Salt each piece well on both sides.
Rub each piece on both sides with some of the tahini mixture containing the lemon zest and then roll in the panko. The breasts do not need to be completely covered in the panko; try to get as much to adhere to the tahini mixture on the surface of the chicken breasts as possible.
Heat a tablespoon of oil in a skillet until shimmering. Add a couple of the chicken pieces to the pan at a time, making sure not to crowd the pan.
Cook for 90 seconds on each side over low-medium heat, then transfer to the foil lined tray in the oven and repeat with the remaining breast pieces, adding oil as necessary, until all of the pieces are in the oven.
Cook for an additional 5 minutes in the oven before serving with a dollop of the tahini with lemon juice sauce.
Inspiration recipe, here.
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