Even when its 110 outside, we still have to eat. Tonight, I made Toasted Sesame Chicken. I paired it with carrots and rice. I started by getting the rice going. Once the rice was cooking, I started heating up some olive oil in my new skillet. I removed the chicken from the buttermilk marinade and placed it in the sesame seed breadcrumb mixture, tossing it to coat. When the pan was heated up, I cooked the chicken for about 6 minutes on one side. Next, I added a little more oil to each chicken breast and flipped them. I cooked them another 6 minutes. I felt like the chicken still needed to cook a little bit longer so I gave it an extra 1-2 minutes on each side. While I cooked the chicken, I also heated up the dipping sauce in a small sauce pan and let it simmer about 8-10 minutes until it thickened up a little bit. When everything was done cooking, we paired the chicken with rice and carrots, drizzling everything with the sweet chili sauce. This dish was delicious. The chicken was tender and had a nice flavorful crust on it. The sweet chili sauce added the perfect splash of flavor to each of the dinner components. This meal was fast and tasty-a definite win on a 110 degree day!

The New Austonian