Sesame Encrusted Chicken with Raspberry Sauce Recipe

4 boneless, skinless chicken breast halves, washed, patted dry
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1/4 cup milk
1/2 cup sesame seeds
1/2 cup bread crumbs
1/8 teaspoon garlic powder
1/8 teaspoon ground ginger
2 tablespoons butter

Raspberry Sauce:
1/4 cup raspberry preserves
2 tablespoons white vinegar
1 tablespoon sugar
1/8 teaspoon ground ginger
1/8 teaspoon garlic powder


In three separate shallow dishes or pie plates, mix the flour, salt and
pepper in one; whisk together the egg and milk in another; and mix
the sesame seeds, bread crumbs, garlic powder and ground ginger
in another.

Preheat the oven to 350 degrees.

Dredge the chicken breasts in the flour mixture, then dip in the egg
mixture and dredge in the sesame mixture, pressing down so the
crumbs stick to the chicken breasts.

In a large skillet, melt the butter over medium-high heat. Add the
coated chicken breasts and sauté about 2 minutes on each sides or
until lightly browned. Remove the chicken from the skillet and place
on a baking sheet.

Bake for 15 minutes, depending on the size and thickness of the
chicken breasts, or until fork-tender and the chicken is cooked
throughout.

Meanwhile, in a small saucepan over medium heat, combine all
the sauce ingredients. Heat to the boiling point and let boil 1 minute.
Remove from heat and cool slightly before serving.

Arrange the chicken on a platter or individual serving plates and drizzle
the raspberry sauce over the top.

Makes 4 servings.

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