Entree: Egypt – Dukkah-Crusted Chicken Breast

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 5 min

Total 35 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 1/3 cup (75 g) dukkah (Egyptian mixed-nut-and-seed seasoning)
- 1/4 cup (30 g) mixed seeds (sunflower, pumpkin, sesame), lightly toasted
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1.5 g) garlic powder
- 1 lemon, cut into wedges (for serving)

Instructions

1. Preheat oven to 400°F (200°C). Pat chicken breasts dry and, if thick, pound to even thickness about 1/2 inch (1.25 cm).
2. Mix dukkah, toasted mixed seeds, garlic powder, salt, and pepper in a shallow dish. Brush each breast with olive oil, then press each side firmly into the dukkah mixture to coat.
3. Heat a large ovenproof skillet over medium-high heat and add 1 tbsp (15 ml) olive oil. Sear chicken 2–3 minutes per side until golden-brown crust forms.
4. Transfer skillet to the preheated oven and roast 10–14 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
5. Remove from oven and let rest 5 minutes. Serve with lemon wedges squeezed over the chicken.