3 whole chicken breasts, small or medium, skin and bones removed
Seasoning:
3 tbsp tomato paste
4 cloves garlic, crushed
3 tbsp honey
2 tbsp soy sauce
3 tbsp chili sauce
3 tbsp oil
½ tsp coarsely ground black pepper
Nut crust:
1 cup coarsely chopped walnuts
½ cup coarsely chopped roasted pistachio nuts
½ cup pumpkin seeds
½ cup sunflower seeds
4 tbsp black sesame seeds
2 tbsp regular sesame seeds
½ tsp crushed red pepper (optional)
3 tbsp oil
2 tbsp date syrup or honey
Preheat oven to 400°F. Divide each chicken breast in half, for a total of 6 butterflied halves. Mix the seasoning ingredients together and brush the chicken with ⅔ of the mixture. Bake the chicken for 12 minutes, uncovered.
Mix all the crust ingredients together. Remove the chicken from the oven and brush with remaining ⅓ of the seasoning mixture. Coat the tops of the breasts with the nut crust, pressing the mixture firmly in place with your hands. Return chicken to the oven and bake for an additional 5 minutes. Remove from oven and let cool slightly. Cut chicken on the diagonal in ½- ¾ inch thick slices.
