3/4 lb chicken breasts,
1 skinless and
3 tablespoon flour
2 tablespoon sesame seeds
1 tablespoon soy sauce
1/2 teaspoon peanut oil
1 tablespoon maple syrup
1 red lettuce leaves
1 tablespoon dry sherry
1 large tomato, ripe
1 teaspoon fresh ginger, chopped
1 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.
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