Yield: 2 servings
|¾ pounds||Chicken Breasts,|
|2 tablespoons||Sesame Seeds|
|1 tablespoon||Soy Sauce|
|½ 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|
|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.
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