The Weekend

We went to the Demolition Derby Saturday night. It was a first for me and it was a lot of fun. Andy says he wants to drive one of the mini cars in the Demolition Derby next summer. I'm not thrilled about that.


We had guests for Sunday dinner and tried some new recipes: Tuxedo Sesame-Crusted Chicken with Herb Potatoes au Gratin and green beans. The chicken was a big hit, but I don't think I would do the potatoes again.

Tuxedo Sesame Crusted Chicken:
1 cup panko (Japanese bread crumbs)
3 tablespoons McCormick® Gourmet Collection™ Sesame Seed
3 tablespoons McCormick® Gourmet Collection™ Sesame Seed, Black
1 egg
1 teaspoon McCormick® Gourmet Collection™ Garlic Powder
1 teaspoon salt
1/4 teaspoon McCormick® Gourmet Collection™ Red Pepper, Ground Cayenne
1 1/2 pounds boneless skinless chicken breast halves, pounded to 1/2-inch thickness
3 tablespoons vegetable oil, divided

Directions:
1. For the Chicken, mix bread crumbs and sesame seeds in shallow dish. Beat egg, garlic powder, salt and red pepper in separate shallow dish. Dip chicken in egg mixture. Coat evenly on both sides in bread crumb mixture, pressing firmly so mixture adheres to chicken. Discard any remaining egg and bread crumb mixtures. Heat 2 tablespoons of the oil in large nonstick skillet on medium heat. Add chicken; several pieces at a time; cook 5 minutes per side or until chicken is browned and cooked through. Repeat with remaining chicken, adding remaining oil if needed.