Categories: Poultry, Chinese 
      Yield: 2 servings 
  
    3/4 lb Chicken Breasts,                         Red Lettuce Leaves 
           Skinless and                        1 tb Dry Sherry 
           Boneless                            1 lg Tomato, ripe 
      3 tb Flour                               1 ts Fresh Ginger, chopped 
      2 tb Sesame Seeds                             Pepper to taste 
      1 tb Soy Sauce                         1/2 ts Chinese Five spice 
    1/2 ts Peanut Oil                               - powder 
      1 tb Maple Syrup                     
  
  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