| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Tomatoes, Ethnic, Poultry |
2 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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