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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