Instructions: * Note: Black sesame seeds are available at Asian markets and some specialty foods shops and supermarkets.

To make Negimaki: Remove "tenders" from chicken, if necessary. Pound breast halves 1/2-inch thick between 2 sheets of plastic wrap.

On a work surface arrange 1 breast half, smooth-side down, with a long side facing you and put 1 scallion (or 2 if very thin) lengthwise on chicken. Roll chicken around scallion and tie with kitchen string at 1-inch intervals. Trim scallion flush with chicken. Make 7 more rolls in same manner.

Mince garlic and in a shallow baking dish just large enough to hold rolls in 1 layer stir together garlic, soy sauce, rice vinegar, and sesame oil. Add rolls, turning them to coat. Marinate negimaki, covered and chilled, at least 4 hours and up to 1 day.

To make Red Pepper Dipping Sauce: Coarsely chop bell pepper and in a blender puree with white vinegar. Transfer mixture to a small saucepan and stir in sugar, red pepper flakes, and salt, to taste. Simmer sauce 5 minutes and cool. Sauce may be made 1 week ahead and chilled in an airtight container.

Spread sesame seeds on a sheet of waxed paper. Remove negimaki from marinade, letting excess drip off, and roll in sesame seeds to coat. In a large skillet heat 2 tablespoons vegetable oil over moderate heat until hot but not smoking and cook negimaki in 2 batches, turning them occasionally, until cooked through, about 10 minutes, adding remaining tablespoon vegetable oil to skillet as necessary.

Transfer negimaki as cooked to a cutting board and cut crosswise into 1/2-inch-thick slices, discarding string.

Push skewers through sesame seed-coated edge of slices. Serve negimaki warm or at room temperature with dipping sauce.

This recipe yields 65 hors doeuvres.

Yield: 65 hors doeuvres

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.