Tuesday, March 1, 2011

Sesame Baked Chicken

(2 1/2 lb.) chicken, cut into serving-size pieces
2/3 c. evaporated milk
6 tsp. Worcestershire sauce, divided
1 tsp. salt
1 tsp. garlic salt
1/8 tsp. hot pepper sauce
3/4 c. cornflake crumbs
1/4 c. sesame seed
2 tbsp. butter

Place chicken in tight fitting bowl or plastic bag. Combine evaporated milk with 5 teaspoons of Worcestershire sauce, salt, garlic and hot pepper sauce; mix well. Pour over chicken. Cover. Marinate 2 hours or longer. Combine crumbs with sesame seed. Roll chicken in crumb mixture, coating well.

Arrange chicken in a shallow baking pan, skin side up. Melt butter; stir in remaining teaspoon of Worcestershire sauce. Dribble over chicken. Bake, uncovered, at 350 degrees for 1 hour or until tender. Serve with lemon wedges, if desired, or sprinkle with lemon juice. Makes 3 to 4 servings.

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