Instructions: Combine the marinade ingredients in a medium bowl. Mix thoroughly. Add chicken breasts, coating carefully with the marinade. Cover and refrigerate. Allow to marinate for several hours.

Drain chicken, pat dry, and discard the marinade. Add flour to a paper bag and toss chicken pieces a few at a time in the flour.

Heat corn oil in a heavy nonstick skillet and saute chicken pieces on both sides until they are lightly browned. Transfer chicken to a shallow ovenproof casserole. Wipe out skillet with a paper towel. Add mustard and sesame seeds to skillet and cover. Shake over medium flame until seeds are lightly browned. Combine seeds, brown sugar, and lemon rind. Sprinkle mixture over top of chicken. Pour vermouth into casserole (but not over the seeds). Bake at 350 degrees for 25 minutes or until tender. Serve with "Seedy Noodles" (recipe included in this collection) with fennel, tomato paste, and raisins, and steamed broccoli.

This recipe serves 6.

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