Oven-Fried Chicken Tahini(Deborah Morgan, Albuquerque)

• 1/3 c. canned tahini (sesame butter)
• 1/3 c. unflavored nonfat yogurt
• 3 Tbsp. lemon juice
• 2 cloves garlic, minced or pressed
• 2 Tbsp. minced parsley
• 1 c. herbed stuffing mix (not cubes)
• 1 Tbsp. sesame seed
• 1 (4 to 4 1/2 lb.) frying chicken, rinsed, cut up and skinned
• lemon wedges, salt and pepper

1. In a large bowl, combine tahini, yogurt, lemon juice, garlic and parsley.
2. In another bowl, mix stuffing with sesame seed. Coat chicken pieces with tahini mixture.
3. Lift out and lay meatiest side in stuffing mix.
4. Place pieces, crumbs up, in a single layer in a 10 x 15-inch pan. Bake in a 375u0b0 oven until meat at thigh bone is no longer pink (cut to test), about 45 minutes. Accompany with lemon wedges, salt and pepper to add to taste.
5. Serves 4.

tahini, unflavored nonfat yogurt, lemon juice, garlic, parsley, sesame seed, chicken, lemon wedges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=897174 (may not work)