INGREDIENTS

INSTRUCTIONS

Combine stock and wine in a saucepan. Bring to a boil, then reduce to
simmer. Add 2 teaspoons of sesame oil and blend well. Taste for
seasoning; the stock should be quite salty. Add the chicken breasts,
and simmer slowly for 5 minutes. Remove from heat and let the breasts
continue to cook in the warm stock. Check frequently; the breasts are
ready when they are just past pink on the inside. Remove from stock
and cut into broad, thin slices. Let cool. To prepare the mayonnaise,
place egg yolks, mustard and lemon juice in the bowl of a food
processor. Blend quickly. With the motor running, begin adding the
sunflower oil drop by drop. After 1/3 of the oil is added, continue
adding in a thin stream and add the remaining 2 teaspoons of sesame
oil. Taste for seasoning. In a bowl, combine the chicken and the
mayonnaise. Reserve in the refrigerator until ready to serve. Place 2
tablespoons sesame seeds in a small roasting pan. Place under a hot
broiler for 2 to 3 minutes, or until golden brown. Garnish chicken
with sesame seeds. This recipe yields 8 appetizer servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-1G08 broadcast 04-29-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-06-1998
Suggested Wine: Hidalalgo Manzanilla, La Gitana
Recipe by: David Rosengarten
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