Posted by Cookin'Mom 11/1/2001 11:08 am

Source: From Robert Harrison of Swartz Creek - Tested by Susan Selasky for the Free Press Test Kitchen

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 granulated 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 F.

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 saut?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.