Reviewed: Jul. 7, 2004

This recipe was very good. I substituted teriyaki sauce for the soy sauce. I also used boneless skinless chicken thighs which came out very tender.

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Italian Mama

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Reviewed: Jun. 21, 2004

This is a fantastic recipe and good enough for company. My only suggestion is to double the flour mixture as it's not enough to dredge four chicken breasts. I also doubled the soy sauce and butter and we loved it. A keeper.

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CHER

Home Town: Minneapolis, Minnesota, USA

Living In: Nashville, Tennessee, USA

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Reviewed: May 30, 2004

I've already made this recipe three times. It turns out perfect everytime. I would suggest lining the pan though because this one is tough to clean up.

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KINDOFKITTY

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Reviewed: May 28, 2004

This was pretty good overall!!! We are low carb people so I subtituted the flour for soy flour. This added nice flavor, plus we sprinkled splenda on the chicken and that helped to give it a REALLY nice taste.

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EBONET

Cooking Level: Expert

Home Town: Altoona, Pennsylvania, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Apr. 25, 2004

Very flavorful and moist. All my picky eaters were happy with this one.

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AIRMEDH

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Reviewed: Apr. 18, 2004

This was very good, even the picky eaters in my house loved it. I did what another reviewer suggested, I added 1 tablespoon of sweet & sour sauce and 1 teaspoon minced garlic. Thank you for sharing!

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JMROSS

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

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Reviewed: Apr. 16, 2004

Great flavor, and cooks up really well in the oven. A little salty, so I'll leave out the salt in the flour mixture and use low sodium soy sauce.

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CSONION

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Living In: Grand Prairie, Texas, USA

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Reviewed: Apr. 13, 2004

Sorry but my family and I did not like this at all. I thought it was very bland and the chicken was too dry. I followed the directions exactly but this was just not for us.

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LESLEYfromWI

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Reviewed: Apr. 5, 2004

Followed some previous advice, added some teryaki and maple syrup to marinade, but I still didn't much care for it.

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Forbidden Fruit Cocktail

Cooking Level: Intermediate

Home Town: Prince Rupert, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Apr. 1, 2004

This is a great recipe! My husband devours this and always says we need to have it more often. I've served it on top of the Mandarin Almond Salad from this site and it was delish! I've even forgotten to put the butter on top (found the melted butter in the microwave the next morning! oops!), and it was STILL good! Thanks Loll, for this quick easy and yummy recipe!

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KRYSTENL

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Mesa, Arizona, USA

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Reviewed: Mar. 29, 2004

This was good-I agree it was a bit salty, even using low sodium soy sauce. It was very rich. I served it with au gratin rice and steamed broccoli. I would make this again.

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TEXASTRACE

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Mar. 23, 2004

Very easy and tasty! (Used boneless, skinless chicken thighs)

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De Steno

Cooking Level: Expert

Home Town: Brooklyn Park, Minnesota, USA

Living In: Elk River, Minnesota, USA

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Reviewed: Mar. 9, 2004

Very bland. We added some Yoshida's Gormet sauce after we started eating which made it OK at best.

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OHSUSAN429

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Reviewed: Feb. 26, 2004

I'm so sorry to rate this recipe with two stars. I gave it 2*, because it was very easy to make, but at the end, neither my husband or me liked the flavor at all. I served it with ceasar salad, and ended adding the dressing to the chicken to give it some flavor. Sorry.

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CRISTITA

Cooking Level: Expert

Living In: Guadalajara, Jalisco, Mexico

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Reviewed: Feb. 23, 2004

Very moist and flavorful, I think. I used three huge chicken breasts and doubled the sesame seeds and tripled the soy sauce. The butter is a must. I served with a brown rice/barley/pearled wheat blend from Near East. Tasty!

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FREDRICA2

Cooking Level: Expert

Home Town: Cicero, Indiana, USA

Living In: Brookville, Indiana, USA

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Reviewed: Feb. 21, 2004

Great - easy, simple and tasty. And quick, too! Just one suggestion - using just soy sauce makes it too salty. Add some duck sauce or sweet-and-sour sauce (about 1/3 amount of soy sauce) to increase the taste. Sesame seeds can be purchased toasted from the Oriental food market. If there are none in your area, toast on the stove in the frying pan but STIR CONSTANTLY; once the seeds start changing yellowish, switch the heat off under the pan, but KEEP STIRRING - the pan will hold enough heat to finish toasting.

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RUSSIANBLUE

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Reviewed: Feb. 18, 2004

I added 1 cup of seasoned bread crumbs to the coating mixture. Very yummy!

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TINAWILL

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Reviewed: Feb. 17, 2004

Yummy! I made this just like it says, with the toasted sesame seeds.Very tasty, a definate keeper!

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PURPLEONE

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Reviewed: Feb. 17, 2004

i thought this was very tasty.

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OKARA

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Reviewed: Feb. 16, 2004

I always like to follow recipes exactly the first time to determine whether it works or not. And this recipe worked for me. It tasted great and the chicken stayed moist. My husband even liked it and he's pretty fussy. Definitely would make it again.

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LBELLINO

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Baked Sesame Chicken

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