Ok, I cannot take credit for creating this particular recipe.  I got it out of the current issue of Rachael Ray Magazine.  The only two things I did differently was that I used boneless chicken breasts instead of tenders and substituted the oregano with parsley as I am not a big fan of oregano except in pizza sauce.  But if you are, by all means, use it.


4 boneless skinless chicken breasts (or 8 boneless/skinless chicken tenders)
1/2 large red onion, quartered
1 teaspoon of lemon zest
1/3 cup of tahini paste (made from ground sesame seeds)
2 teaspoons of coarse salt (1 for the batter, 1 for the flour mixture)
1 cup of flour
2 tablespoons of sesame seeds
Olive oil
Small handful of flat leaf parsley
Container of ready-made tabbouleh (a Middle Eastern salad made from bulgar wheat, parsley, tomatoes, onions and lemon juice)


Using a food processor, pulse the onion quarters, parsley, lemon zest, tahini and 1 teaspoon of salt.  With the machine on, add two tablespoons of olive oil and process until smooth; transfer to a medium bowl.  Add chicken and toss.

In a shallow dish, combine flour, sesame seeds, and the other teaspoon of salt.  In a large skillet heat a few tablespoons of olive oil over medium-low heat.  Working in batches, coat the chicken breasts in the sesame flour.  Add to the pan and fry, turning once or twice until golden brown and cooked through-about 20-25 minutes. (if you use the tenders, it will take about 5-10 minutes) Serve with tabbouleh.

You can also serve this with couscous.
Mix-in ideas for the couscous:
Peas, golden raisins, any kind of nuts (cashews, almonds, pine nuts), feta cheese, etc….