If you are looking for a dinner that looks impressive but doesn’t require a degree in culinary arts, this recipe is your answer. Sesame-stuffed chicken is tender, slightly spicy, and has that satisfying crunch on the outside. It is a great way to use up chicken fillets, which often end up dry if not treated right. The secret here is the filling. We are talking about fresh cheese and peppers. It balances the richness of the chicken with a bit of tang and heat.
Let’s get into the details. You do not need fancy equipment. A baking tray and some basic knives are enough. The process takes about ten minutes of prep and twenty-five minutes in the oven. That is it. Real food. Real flavor.
Ingredients You Need
Start by gathering your items. You will need 500 grams of chicken fillet. Boneless. Skinless. Keep it simple. For the spice element, you need two tablespoons of red pepper paste. This gives it that deep color and kick.
You also need two mild尖锐 peppers (sivri biber). These add freshness. Then there is the cheese. Use 250 grams of fresh Kashar cheese. Cut it into thin strips. It melts well but holds its shape a bit.
For the filling mix, grab two yellow bell peppers. Julienne them. This means cutting them into thin strips. It makes stuffing easier. You will also need salt and black pepper to season the meat.
For the coating:
– Half a cup of sesame seeds
– One egg white
– Oil for the tray (or just parchment paper)
How to Prepare the Filling
First, season the chicken fillets. Sprinkle them with salt and black pepper. Rub it in. Let it sit for a moment while you prep the rest.
Next, handle the peppers and cheese. Cut the yellow bell peppers into julienne strips. Slice the Kashar cheese into thin strips as well. Put them both in a bowl. Mix them together. The cheese should coat the peppers slightly. This mixture is key. It keeps the inside moist.
The combination of fresh cheese and peppers creates a creamy, spicy interior that contrasts perfectly with the crispy sesame crust.
Assembling the Chicken
Lay a chicken fillet flat on a cutting board. Spoon some of the pepper and cheese mixture onto the center. Do not overstuff it. You want to roll it up tightly.
Once rolled, secure the chicken with a toothpick. This prevents the filling from leaking out during baking. Make sure the roll is tight. A loose roll means a messy oven.
Now, prepare the wash. Beat the egg white in a shallow bowl. Add the sesame seeds to it. Stir. You now have a sesame-egg mixture.
Dip the stuffed chicken roll into the bowl. Coat it thoroughly. Turn it over. Make sure every side has that golden seed coating. This is what gives the dish its name and its crunch.
Place the coated chicken on a baking tray lined with parchment paper or lightly oiled. Repeat the process with the remaining fillets. Arrange them so they are not touching. They need space to cook evenly.
Baking Instructions
Preheat your oven to 180 degrees Celsius.
