Sesame seeds are used regularly in Italian baking for desserts and breads, but not as often in the cooking of savory dishes. I find this dish delightful and full of flavor. The chicken is even better if the meat is marinated in the paste for an hour or two, or even overnight.
- 1 cup -oil--packed -sun--dried tomatoes, drained
- 1 cup sesame seeds
- 2 plum tomatoes, seeded and chopped
- 1 teaspoon kosher salt
- ½ cup -extra--virgin olive oil, plus more for baking sheet
- 1 cup grated Grana Padano cheese
- 6 boneless, skinless chicken breast halves, sliced on bias into -½--inch--thick medallions
Preheat the oven to 450 degrees F. In a mini–food processor, combine the -sun–dried tomatoes, sesame seeds, plum tomatoes, and ½ teaspoon of salt. Process to make a chunky paste. With the machine running, add the olive oil in a slow stream, and process to make a smooth paste. Transfer to a large bowl, and stir in the grated cheese.
Oil a rimmed baking sheet. Season the chicken with remaining ½ teaspoon salt. Toss chicken in bowl with the paste, and pat paste on both sides. Arrange the chicken pieces, not touching, on the baking sheet, patting any extra paste on top. Bake until the chicken is crusty and cooked through, about 15 minutes.