- Total Time
Here, chicken is browned in a skillet, then transferred to the oven where it finishes cooking.
uncooked boneless skinless chicken breast(s)10 oz, halves
low-fat buttermilk½ cup(s), lowfat 1%
dried plain breadcrumbs2 Tbsp, plain
sesame seeds1 Tbsp
Cajun seasoning½ tsp
olive oil2 tsp, or canola oil
- Combine the chicken and buttermilk in a small bowl; cover and refrigerate, about 20 minutes
- Preheat the oven to 350°F.
- Mix together the bread crumbs, sesame seeds, and Cajun seasoning on a sheet of wax paper. Lift a chicken breast from the buttermilk, allowing the excess buttermilk to drip off. Coat the chicken on both sides with the crumb mixture, pressing gently so it adheres. Repeat with the remaining chicken; discard any remaining buttermilk and crumb mixture.
- Heat the oil in a medium nonstick skillet over medium-high heat. Add the chicken and cook until golden, 2–3 minutes on each side. Transfer the skillet to the oven and bake until the chicken is cooked through, about 10 minutes. Yields 1 chicken breast half per serving.