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Honey-Sesame Chicken Cutlets

Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
Prep time 10 mins
Cook time 13 mins
Yield

Serves: 4

Quick and east Honey-Sesame Chicken Cutlets makes weeknight dinner a cinch to get on the table.

Ingredients

  • 2 tablespoons sesame seeds
  • 1/4 cup honey
  • 3 tablespoons soy sauce
  • 2 tablespoons ketchup
  • 2 teaspoons toasted sesame oil
  • 1/4 teaspoon crushed red pepper
  • 4 boneless, skinless chicken breast halves (about 1 1/2 lb. total), trimmed and pounded to 1/2-inch thickness
  • Salt
  • 1/4 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, chopped

Nutrition Information

  • calories 406
  • fat 14 g
  • satfat 1 g
  • protein 42 g
  • carbohydrate 27 g
  • fiber 1 g
  • cholesterol 99 mg
  • sodium 1172 mg

How to Make It

  1. Toast sesame seeds in a small dry skillet over medium heat, stirring frequently, until golden, about 3 minutes. Transfer to a small bowl.

  2. In a separate small bowl, mix honey, soy sauce, ketchup, sesame oil and red pepper. Sprinkle chicken with salt. Place flour in a shallow bowl. Dredge chicken in flour, shaking off excess. Place chicken in one layer on a plate.

  3. Warm vegetable oil in a large nonstick skillet over medium-high heat. Sauté chicken until cooked through, turning once, 5 to 7 minutes total. Transfer to a plate.

  4. Add garlic to skillet and cook, stirring, until fragrant, about 30 seconds. Stir in honey mixture. Bring to a simmer and cook, stirring, until thickened, about 1 minute. Remove pan from heat, return chicken with any juices to skillet and turn pieces to coat in sauce. (Add a tablespoon of water if sauce is too thick.) Sprinkle with sesame seeds and serve.

Also appeared in: All You, None, 2014, Back to School Special;