Posted on: January 1, 1970. Updated on: July 12, 2023.

by Carolina Gelen


  • 1 whole chicken breast (about 650 grams or 1.5 pounds)
  • 1 1/3 cup flour
    • all purpose flour, bread flour, anything works
  • 2 1/2 cups bread crumbs
  • 3 to 4 eggs
    • start with 3, then add a 4th one if necessary
  • 4 tablespoons sesame seeds (optional)
  • 1 to 2 cups of neutral oil for frying
  • salt and pepper for seasoning
  • any other additional spices (optional)


Step 1

Cut the chicken breast down the middle, dividing it into two equal parts.

Step 2

Step 3

Step 4

Step 5


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  • 250 g dates (about 30 dates)
  • 1/3 cup tahini
  • 2 tbs powdered sugar
  • 1/4 tsp cinnamon (optional)
  • 2 cardamom pods (optional)
  • 3 tbs oats (2 tbs oat flour)
  • a pinch of salt
  • 100 g chocolate of choice
  • 1 tsp cold pressed coconut oil
  • more salt for sprinkling on top


  1. Grind the oats, sugar, salt, cinnamon and cardamom seeds into a fine powder
  2. Mix all the dry ingredients with the tahini
  3. Keep mixing until the texture starts to feel and look like wet sand.
  4. Melt the chocolate and coconut oil using a bain-marie.
  5. Drizzle less than a teaspoon of melted chocolate on each date.

Such a great snack! So easy to make, so versatile – you can switch the tahini with peanut butter, almond butter, play around with the kind of chocolate you’re drizzling on top, maybe use graham cracker crumbs instead of oats – the world is your oyster, and so is this recipe, my friend! Have it before your workout, throw it into your child’s lunch box, or just enjoy it as it is.

Carolina Gelen

I speak 5 languages, but my favorite way to communicate is through the universal language of food. I translate food to be more approachable and accessible for the everyday cook. I didn't grow up with a lot, so I’ve always loved thrifting and finding a good sale. That also shapes my approach to cooking: I try to make most of my recipes as affordable as possible, and that is what my SCRAPS newsletter is about. Every two weeks I will send an exclusive recipe to your inbox. Subscribe to get full access to the newsletter and website.

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