Sesame Chicken Bites with Cranberry Honey Mustard Dipping Sauce
Recipe type: Appetizer
  • ½ c. Dry bread crumbs or panko
  • ¼ c. Sesame seeds
  • 2 t. Minced fresh parsley or cilantro
  • ½ c. Stonyfield Non-fat Greek Yogurt (subbed for ½ c. Mayonnaise)
  • 1 t. Onion powder
  • 1 t. Ground mustard
  • ¼ t. Ground pepper
  • 1 pkg. Boneless, skinless chicken breasts
  • 2 - 4 TB Vegetable oil
  • Cranberry Honey Mustard Sauce Ingredients:
  • ¾ c. Stonyfield Non-fat Greek Yogurt (subbed for ¾ c. Mayonnaise)
  • 4½ t. Honey
  • 1½ t. Dijon mustard
  • 2 TB Dried cranberries, plumped (put in bowl with some water in microwave for a minute, drain & chop)
  • Salt & Pepper, to taste
  1. In a gallon sized resealable bag, add: bread crumbs, sesame seeds & parsley. Set aside.
  2. In small bowl, combine: yogurt, onion powder, mustard and pepper (salt to taste.)
  3. Chop chicken into bite sizes (I cut into stips because I knew I wanted to serve them in a martini glass.)
  4. Coat chicken pieces in yogurt mixture, drop into crumb mixture (a few pieces at a time) and shake to coat. (TIP: the longer the chicken "soaks" in the yogurt, the more tender it will be...the enzymes in dairy will tenderize the meat)
  5. In a large skillet (or griddle so you can get more done at a time), saute chicken in oil until done and browned (a few minutes on each side.) Drain on paper towel lined plate. Salt while hot, if preferred.
  6. In a small bowl, combine dipping sauce ingredients. Serve with chicken.
Recipe by Food. (Just Sayin') at