• Place the chicken breasts onto a chopping board and cover with clingfilm. Using a rolling pin (or meat tenderizer if you have one), gently bash the chicken breasts until they flatten to the same thickness all over.
• Ensure each chicken breast is around the same thickness so they cook evenly and at the same time.
• Mix all the ingredients for the sesame seed crumb together on a large plate.
• Beat the egg in a bowl and season with salt and pepper. Place the chicken breasts into the bowl, one at a time, and completely coat in the seasoned egg mixture.
• Now remove the chicken breast from the egg, shake off any excess egg, and place into the sesame seed crumb mixture. Coat both sides of the chicken breast in this mixture.
• Repeat the crumbing process with the second chicken breast.
• Place a non-stick frying pan over medium-high heat and add the oil. When the oil is hot, place the chicken breasts into the pan and cook for 3-5 minutes until golden brown. .
• Now turn the chicken over and cook for a further 3-5 minutes on the second side

Internal temperature

• The length of cooking time will depend on the thickness of the chicken breast. Use a meat thermometer to check the internal temperature of the chicken reaches 74C (165F).
• Alternatively insert a sharp knife into the chicken, then press the hole and if the juices run clear the chicken is cooked, if they are pink cook the chicken a little longer.
• Remove from the pan and set aside for 5 minutes to rest, before serving.