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3/4 lb chicken Breasts,
Skinless and
Boneless
3 tb flour
2 tb Sesame Seeds
1 tb soy sauce
1/2 ts Peanut Oil
1 tb Maple Syrup
Red Lettuce Leaves
1 tb Dry Sherry
1 lg Tomato, ripe
1 ts Fresh Ginger, chopped
Pepper to taste
1/2 ts 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.
Serves 2
Per serving: 367 calories; 44 g protein; 23 g carbohydrate; 10 g fat; 108
mg cholesterol; 389 mg sodium.
Source: San Diego Union-Tribune (March 3-4, 1993)
Shared by: Norman R. Brown
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