Ingredients
2 tablespoons sesame seeds
3 tablespoons honey
1/4 cup dry sherry or dry white wine
1/4 cup Dijon mustard
1 tablespoon lemon juice
3 whole chicken breasts, about 1 pound each, cut in half, boned, and skinned
Preparation
In a 10- to 12-inch frying pan over medium-high heat, stir sesame seeds until light brown.
Pour seeds into a small bowl and add honey, sherry, Dijon, and lemon juice; stir to blend thoroughly.
Lay chicken, slightly apart, in a 9 x 13-inch baking dish or pan and pour honey-sesame mixture evenly on top. Bake, uncovered, at 400’ until breasts are no longer pink in the center of the thickest part, 15-20 minutes. As chicken bakes, baste several times with the honey mixture.
With a slotted spoon, transfer chicken to a platter or plates; pour sauce into a small bowl and offer with each portion.
