Sesame Chicken
Source: San Diego Union-Tribune, March, 1993
Serves 2

3/4 pound chicken breasts, skinless and boneless
3 tablespoons flour
2 tablespoons sesame seeds
1 tablespoon soy sauce
1/2 teaspoon peanut oil
1 tablespoon maple syrup
red lettuce leaves
1 tablespoon dry sherry
1 large tomato, ripe
1 teaspoon fresh ginger, chopped
pepper to taste
1/2 teaspoon Chinese five spice powder

Preheat oven to 350 degrees. Cut chicken into pieces about 1 by 2 inches.

Mix soy sauce, maple syrup, sherry, ginger and Chinese Five Spice together. Add chicken and marinate 20 minutes, turning once.

Meanwhile, place sesame seeds on a baking tray and toast in oven for 10 minutes or until slightly brown.

Drain chicken, reserving marinade. Dredge chicken in flour seasoned with a little salt and pepper. Shake off any excess.

Heat oil in a non-stick skillet. Add chicken and brown, about 1 minute per side. Spoon marinade over chicken. j Reduce heat and saute another minute, or until chicken is cooked through.

Remove from heat and roll chicken in sesame seeds.

Wash and dry lettuce leaves. Line a serving plate with leaves, and spoon chicken on top. Cut tomato into wedges and use to garnish plate.