Company Orange, Sesame Chicken With Ginger
Serves 10

10 boneless chicken breast halves with skin

***Sauce:***
2 Tablespoons Frozen Orange Juice Concentrate
2 lemons, Grated rind/zest and juice
2 Tablespoons grated orange rind
2 oranges, juiced
1/3 cup chopped mango (optional)
1/4 cup chopped peeled fresh ginger
3 Tablespoons seasoned Asian rice (sushi) vinegar
1 Tablespoon oriental sesame oil

***Coating for Chicken:***
1/2 teaspoon table Salt
1/4 teaspoon Black Pepper
1/4 cup sesame or Benne seed
6 Tablespoons butter

Prepare chicken by soaking in a solution of water and baking soda. Add 1 or 2 Tablespoons baking soda to enough cold water to cover chicken. Soak chicken in this for about 10 minutes. Drain well and rinse well with cold water. Set aside and continue or refrigerate covered until ready to cook. Combine sauce ingredients in processor and puree. Place in 13x9x2-inch glass baking dish. Reserve. Preheat oven to 400 degrees F. Coat Chicken: Place sesame seeds in bowl or pan. Sprinkle chicken with salt and pepper. Place skin side down on seeds, coating the skin. Melt 3 Tablespoons of butter in a large nonstick skillet over high heat. Add 5 breasts to skillet, skin side down and cook until golden, about 3 minutes. Turn chicken over; cook 2 minutes longer. Place chicken skin side up, in marinade or sauce in baking dish. Wash skillet. Repeat with 3 Tablespoons of butter and 5 chicken breasts. Cover sauteed chicken with foil; bake until cooked through about 20 minutes. Remove foil; let chicken cool 1 hour in marinade. Cover. Chill overnight. Let stand 1 hour at room temperature before serving. Serves 10