1. In food processor, combine bread, peanuts, cilantro, sesame seeds, and lime zest, and process to fine crumbs. Divide mixture between 2 shallow bowls and add 1 tablespoon sesame oil to each bowl. Toss each to combine. (Coating is done in 2 bathes so that it doesn’t get too mushy.)
2. Preheat oven to 375°F. In shallow bowl or pie plate, lightly beat egg whites with 1 tablespoon of water. Dip chicken first in egg-white mixture, then in bread-crumb mixture, pressing it onto chicken. Transfer chicken to lightly greased baking sheet. Bake for 25 minutes or until coating is crisp and golden, and chicken is cooked through.
3. Meanwhile, in small saucepan, combine lime juice, soy sauce and sugar, and heat over low heat 30 seconds or until sugar has dissolved. Remove from heat and divide among 4 small bowls. Divide scallions among bowls of dipping sauce. Serve each person a bowl of dipping sauce with the chicken.
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|Serving Size: 1 Serving (104g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 206 (77%)|
|Amt Per Serving||% DV|
|Total Fat 22.8g||30 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 0mg||0 %|
|Sodium 1149.3mg||40 %|
|Potassium 322.3mg||8 %|
|Total Carbohydrate 9.6g||3 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 6.2g|
|Protein 10.9g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 269
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