Lorraine Wallace's Sesame Chicken

Ingredients

• 0.5 cup buttermilk 
• 2 servings pepper black freshly ground
• 0.3 cup parsley fresh finely chopped
• 1 teaspoon herbs de provence 
• 0.5 cup panko bread crumbs 
• 0.3 cup sesame seed plain toasted
• 1 pounds chicken breast boneless skinless
• 2 tablespoons butter unsalted melted

Equipment

• bowl
• baking sheet
• paper towels
• oven

Directions

1. Rinse the chicken breasts with cold water and pat dry with paper towels.
2. Put the chicken breasts on a plate large enough to hold them, and season with salt and pepper and the herbes de Provence.
3. Transfer the chicken breasts to a medium bowl and pour the buttermilk on top. Set aside to marinate for 15 minutes.
4. Position a rack in the center of the oven. Preheat the oven to 350°F. Coat a baking sheet with nonstick cooking spray.
5. In a small bowl, stir together the bread crumbs, toasted sesame seeds, and parsley.
6. Remove the chicken from the marinade and shake off the excess. One at a time, dredge the chicken breasts in the bread crumb–sesame seed mixture, coating each piece well. Season lightly with salt and pepper.
7. Transfer the chicken to the prepared baking sheet. Discard the marinade.
8. Bake the chicken for about 10 minutes. Baste with the melted butter and continue baking until golden brown and cooked through, about 5 minutes more.