Recipe for Everything Bagel Baked Chicken, with a crunchy, sesame seed coating
4 Chicken Breast halves, with the rib/bone and skin
1 tablespoon Olive Oil
1 teaspoon Dried Parsley, per chicken breast
Everything bagel seasoning:
3 tablespoons Black Sesame Seeds
3 tablespoons (untoasted/raw) Sesame Seeds
3 tablespoons Dried Onion Flakes
2 tablespoons Poppy Seeds
2 tablespoons Golden Flaxseeds (or brown flaxseeds)
1/2 teaspoon Garlic Powder
1/2 teaspoon Ground Black Pepper
1/2-3/4 teaspoon Sea Salt (or to taste)
Make “Everything Bagel Seasoning”.
Preheat oven to 200C/400F.
Remove and separate bone and rib from each chicken breast as you can see in my pictures above. Leave the skin on because it creates a nice crust.
Add a drizzle of oil on each chicken breast after you separated from the bone and rub top and bottom.
Add Everything bagel seasoning on the plate and coat each chicken breast, top, and bottom with the seasoning, then dust it with dried parsley and place on previously greased/oiled baking sheet.
Drizzle just a tad more oil on top of the chicken.
Bake chicken for 40-45 minutes, depending on the size of the chicken and if the internal temperature thermometer reads 73C/165F (at the thickest part of the chicken) then the chicken is cooked and safe to eat.
Allow chicken to rest for about 5 minutes before slicing it. This way the chicken is going to be juicy on the inside. All the oil that is leftover on the baking sheet, keep it to drizzle over the chicken before serving.
You can use chicken tights with the skin, however, if you do not like skin at all please remove it or purchase skinless chicken.
If you don’t have poppy seeds or flaxseeds, please omit, I believe that sesame seeds are must because it gives you that nutty sesame seed aroma, taste, and flavor.
You can serve it over rice, salad, sandwiches, wraps, lettuce wraps, etc. It is really delicious however you serve it.
You can cook veggies on the baking sheet that you used to cook the chicken. Please, do not throw away that leftover oil. It has got so much flavour.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.