Title: Sesame Chicken with Spicy Raspberry Sauce
Categories: None
Yield: 1 Servings

8 Whole boneless; skinless
-chicken breasts
3 c Toasted sesame seeds
1 ts Salt
1/2 ts Ground black pepper
Peanut oil

----------------------------SPICY RASBERRY SAUCE----------------------------
2 c Rasberry jelly
1 c Balsamic vinegar
1/4 c Soy sauce
1 ts Red pepper flakes
2 c Fresh or frozen raspberries;
-thawed

The chicken breasts can be coated with the sesame seeds the day before and
sauted the next morning. To serve, reheat, uncovered, in a 350F oven for
twenty minutes.

Cut each chicken breast into four long strips. Combine sesame seeds, salt
and pepper in a medium-size bowl, and dredge chicken pieces in mixture.
Pour peanut oil in a large skillet to a depth of 1/2 inch. Heat until
bubbling, and saute chicken pieces in batches for about seven minutes,
turning once, until browned and cooked throughout. Place chicken in a
heat-proof baking dish. Refrigerate until ready to reheat. Makes 8 to 10
servings. Pour Spicy Rasberry Sausc over chicken when ready to serve.

Spicy Rasberry Sauce: Place all ingredients except raspberries in a
mediup-size saucepan. Simmer, stirring occasionally, until raspberry jelly
has melted. Add raspberries. Refrigerate until ready to serve. Makes 4 to 5
cups.

Posted to recipelu-digest Volume 01 Number 417 by soulvision@juno.com
(Rhonda R. Selby) on Dec 30, 1997