Seeds have lots of fiber, antioxidants, and protein. Replace flour or bread crumbs with seeds in this chicken dish.
If you like sesame seeds, try "Miso Sauce Over Baked Sesame Salmon"
http://veggiefernandezs.blogspot.com/2015/12/miso-sauce-over-baked-sesame-salmon.html
Serves 4
3/4 cups (180 ml) fine organic cornmeal
1/3 cup (80 ml) organic shelled pumpkin seeds
2 Tbs. (30 ml) untoasted sesame seeds
1 organic egg white
2 large organic or free-range chicken breast (boneless and skinless)
2 Tbs. (30 ml) olive oil
1 organic lemon, sliced into wedges
1. Use a food processor, pulse the cornmeal and seeds.
2. Transfer to a medium bowl.
3. In another bowl, whisk: egg white and 1 tsp. (5 ml) of water until frothy.
4. Rinse the chicken and pat dry.
5. Place the chicken on a cutting board and cut in half horizontally= 4 pieces. Remove.
6. Place a large sheet of plastic wrap or parchment paper on the cutting board.
7. Put a piece of chicken on the paper and another piece of paper on top.
8. Pound each piece to the thickness desired (Use the same papers).
9. Dip the chicken into the egg white mixture, then into the flour-seed mixture. Set aside.
10. Heat 2 Tbs. (30 ml) oil in a skillet over medium heat.
11. Add the coated chicken pieces and brown about 3-4 minutes. If there is not enough room for all four pieces, cook two, then add more oil and cook the other pieces.
12. Flip the pieces over and cook another 3 minutes, until they are not pink color in the middle when cutting into them.
13. Transfer to paper towel lined plate.
14. Serve with lemon wedges.
http://veggiefernandezs.blogspot.com/2015/12/miso-sauce-over-baked-sesame-salmon.html
