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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This spice blend, known as dukka (DOO-kah) in Egypt, combines sesame and cumin seeds plus nuts, and often other spices. The blend gains a roasted note when the spices and nuts are toasted. Then a little salt on the chicken brings out the robust flavors of the blend. Ingredients:
1/4 cup sliced almonds |
1/4 cup sesame seeds |
2 teaspoons cumin seeds |
2 tablespoons fresh thyme |
1 teaspoon black peppercorns |
2 large egg whites, lightly beaten |
4 (6-ounce) skinless, boneless chicken breast halves |
1/4 teaspoon salt |
2 teaspoons olive oil |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Place first 3 ingredients in a small, dry skillet over medium heat. Cook 2 minutes or until lightly browned, shaking pan frequently. Remove from heat, and cool slightly. Place nut mixture, thyme, and peppercorns in a spice or coffee grinder; pulse mixture 15 times to coarsely chop.
3. Place nut mixture in a shallow pan; place egg whites in another shallow pan. Dip chicken in egg white, and sprinkle with salt; dredge in almond mixture. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; sauté 2 minutes on each side or until golden. Place chicken on a baking sheet coated with cooking spray, and bake at 350° for 12 minutes or until done.
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