Breaded Dukkah Chicken (Baked)

by Patty Limatola-Tanenbaum on May 4, 2013

in Chicken, Dinner Entree, Main Meals

It’s “Scrumptious Saturday” and I have a new recipe for you.  It was new to me as well, lol.  I was shopping at Trader Joes and  found a 3.3 oz jar of “Dukkah“, I believe it was only $2.99


and thought I’d buy it, on the label it says to “take a hunk of crusty break, dip it in olive oil and then in dukkah (a nut and spice blend) so I initially thought it could be a nice appetizer or before dinner treat.  I actually loved this little jar of happiness as it has fennel in it.  Actually the complete ingredient list is…almonds, sesame seeds, fennel seeds, coriander, anise seeds, kosher salt.  Instead of using it with oil and a dip, I thought I’d use it as a crust for my chicken.

I actually did a video tutorial of me making this chicken dish so I’m limited on photos.  To start off, I always cut thin out my chicken by cutting it horizontally as I don’t like thick chicken.  I did the traditional method of breading chicken by dipping my chicken in flour (that drys the chicken so it’s prepared for the wet), egg mixture and then the dukkah/bread crumb mixture.  I initially tried the dukkah straight from the jar but it was too seedy for me so I’d recommend doing either a 1/2 to 1/2 ratio (1/2 dukkah 1/2 breadcrumbs) or 1/4 dukkah to 3/4 breadcrumbs.

I thought I’d try something new by placing the chicken on top of a wire rack instead of baking it directly on the baking sheet because I was worried that the chicken would stick to the bottom of the baking sheet, it just stuck to the baking rack so next time I’d do it so that it was directly on the baking sheet.

After I baked it for 25 minutes or until cooked through, I removed it from the oven and let it cool off as I was going to use it for a salad.  Once cooled, I sliced a few pieces and placed them on my salad that I made very simply with nothing in it but lettuce and a homemade Italian dressing with red wine vinegar (I love breaded chicken with that vinegar salad).

The next day, I warmed the chicken in the microwave for 30 seconds and then I put some of the roasted tomatoes on top and warmed it again for about 15 seconds (basically to take the chill off)…OMG it was amazing!

Here is a photo of my chicken on the baking sheet

Chicken with Dukkah

and here is a photo of the chicken sliced on my salad

Salad with Chicken with Dukkah

I would definitely buy this again as it adds so much flavor to the ordinary breaded chicken dish.  I hope you enjoy!

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Baked Dukkah Chicken


  • 1 pound Chicken breasts, sliced horizontally
  • 1/2 cup Flour
  • 2 large Eggs, beaten
  • 3/4 cup Bread crumbs or panko
  • 1/4 cup Dukkah
  • salt and pepper to taste


  1. Preheat your oven to 350 degrees.
  2. Take 3 bowls, to the first bowl place your flour and set aside, your second bowl add your eggs, salt and pepper (beat it together) and set aside, in your third bowl add your bread crumbs or panko/dakkah and set aside.
  3. Slice your chicken horizontally to thin it out. Dip your chicken into the flour mix, then the egg and then the bread crumbs/dahhak and place on your baking sheet. Once all the chicken is breaded, place in oven.
  4. Bake for 25 minutes or until cooked through (no pink juices run through the chicken, remember my chicken was thin so 25 minutes was enough cooking.

If you liked that post, then try these...

"Dixie Fry" Mix for the Best Fried Chicken Breast by Patty Limatola-Tanenbaum on January 13th, 2014

30 Minutes (Super Easy) Chicken Taco Soup by Patty Limatola-Tanenbaum on February 21st, 2014

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