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Sesame Lemon And Curry Chicken Strips Recipe
|Low fat plain yogurt||1⁄2 Cup (8 tbs)|
|Mango chutney||1⁄3 Cup (5.33 tbs)|
|Chopped fresh cilantro||2 Tablespoon|
|Boneless skinless chicken breast halves||4|
|Fresh lemon juice||1⁄2 Cup (8 tbs)|
|Sesame seeds||3⁄4 Cup (12 tbs)|
|Garlic cloves||4 Large, minced|
|Curry powder||4 Teaspoon|
Serving size: Complete recipe
Calories 1275 Calories from Fat 486
% Daily Value*
Total Fat 57 g88.1%
Saturated Fat 9.3 g46.3%
Trans Fat 0.1 g
Cholesterol 206.3 mg
Sodium 1875.3 mg78.1%
Total Carbohydrates 95 g31.6%
Dietary Fiber 22.7 g90.8%
Sugars 42.3 g
Protein 107 g213.1%
Vitamin A 47.7% Vitamin C 126.5%
Calcium 130.9% Iron 127.4%
*Based on a 2000 Calorie diet
Add cilantro and process 5 seconds.
Transfer sauce to small bowl. (Can be prepared 1 day ahead. Cover and chill.)
Arrange chicken in shallow dish.
Pour lemon juice over.
Refrigerate at least 15 minutes and up to 30 minutes, turning chicken occasionally.
Preheat oven to 400Â°F.
Lightly grease baking sheet.
Combine sesame seeds and garlic in shallow bowl.
Sprinkle both sides of chicken with curry powder.
Season with salt and pepper.
Press chicken into sesame seed mixture, coating completely.
Arrange chicken on prepared sheet.
Bake chicken until just cooked through, about 20 minutes.
Let stand 15 minutes.
Cut chicken crosswise into 1/2 inch wide strips.
Arrange chicken strips around edge of serving platter.
Place chutney dip in center and serve.