Yield: 2 servings
Measure | Ingredient |
---|---|
¾ pounds | Chicken Breasts, |
\N \N | Skinless and |
\N \N | Boneless |
3 tablespoons | Flour |
2 tablespoons | Sesame Seeds |
1 tablespoon | Soy Sauce |
½ teaspoon | Peanut Oil |
1 tablespoon | Maple Syrup |
\N \N | Red Lettuce Leaves |
1 tablespoon | Dry Sherry |
1 large | Tomato, ripe |
1 teaspoon | Fresh Ginger, chopped |
\N \N | Pepper to taste |
½ 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.
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