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.
  Source: San Diego Union-Tribune (March 3-4, 1993)
  Shared by: Norman R. Brown