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Sesame Chicken on a Bun

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CATEGORY CUISINE TAG YIELD
Grains, Meats, Vegetables 4 Servings

INGREDIENTS

1/4 c Dry bread crumbs
2 tb Unhulled sesame seeds
1/4 ts Salt
1 pn Cayenne pepper
4 Skinless, boneless chicken breast halves (1 1/4 lb. total), slightly flattened
2 tb Vegetable oil
4 Whole wheat hamburger buns
1 bn (small) watercress, large stems removed
1 Tomato, sliced 1/4 inch thick
1/4 c Lemon-Sesame Sauce (recipe follows)
1 tb Oriental sesame oil
1/2 c Tahini (sesame paste)
1/4 c Plus
2 tb Fresh lemon juice
1/2 ts Salt

INSTRUCTIONS

LEMON-SESAME SAUCE
>From "Dinner for a Busy Weeknight" column by Susan Shapiro Jaslove in Food
& Wine, September 1990.
1. In a medium plastic bag, combine the bread crumbs, sesame seeds, salt
and cayenne; shake until blended. Rinse the chicken breasts and shake off
any excess water. One at a time, add them to the bag and shake to coat.
2. In a large heavy skillet, heat the oil over moderately high heat. Add
the chicken and fry until golden brown, about 5 minutes. Turn the chicken
and fry until golden and cooked trough, about 5 minutes longer.
3. Meanwhile, place an opened bun on each dinner plate. Divide and arrange
the watercress and tomato slices on the top half of each bun. Spread a
heaping tablespoon of the Lemon-Sesame Sauce on the bottom half of the bun.
4. Place the chicken breasts on the sauced half; drizzle some sesame oil on
top and serve.
Makes 4 servings.
LEMON-SESAME SAUCE: Any remaining sauce can be used as a dip for roasted
sweet potatoes or another vegetable or can be thinned with water or yogurt
and used as a salad dressing.
In a small bowl, mix the tahini and lemon juice. Slowly mix in 1/4 cup
water until the sauce is smooth and creamy. Season with the salt.
Posted to FOODWINE Digest 04 Dec 96
From:    Tracey Meyer <tmeyer@RCI.RUTGERS.EDU>
Date:    Wed, 4 Dec 1996 18:19:21 -0500

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