4 whole boneless, skinless chicken breasts or 2 pounds chicken tenders
2 tablespoons toasted sesame oil
1/2 cup sesame seeds, lightly toasted
1/4 cup mayonnaise
Wash the chicken and pat dry. Cut chicken into 2 inch strips. Season both sides of the chicken pieces with the sesame and olive oil, sesame seeds, mayonnaise mixture in a heavy duty zippered plastic bag or in glass bowl. Mix to cover all the pieces, then refrigerate for at least 1 hour and up to 24 hours.
When ready, preheat the oven to 400 degrees. Drizzle olive oil on baking pan and sprinkle both sides of the chicken pieces with freshly ground black pepper. Arrange the pieces skin-side up in the roasting pan so the largest pieces are in the center (the breasts) and there is a little room between pieces so they aren’t crowded in the pan. Cover the baking pan with foil. Cook for 45 minutes or up to 1 hour at 400°F.
If your chicken pieces aren’t browning to your satisfaction, you can put them under the broiler for the last 5 minutes of cooking, until browned sufficiently.
Remove roasting pan from oven. Remove chicken from roasting pan to a serving plate. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.
We had this chicken on the bed of cauliflower rice. (Recipe under “side dishes” category)