(2 servings)

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.