Instructions: 1. In a medium plastic bag, combine the bread crumbs, sesame seeds, salt and cayenne; shake until blended. Rinse the chicken breasts and shake off any excess water. One at a time, add them to the bag and shake to coat.

2. In a large heavy skillet, heat the oil over moderately high heat. Add the chicken and fry until golden brown, about 5 minutes. Turn the chicken and fry until golden and cooked trough, about 5 minutes longer.

3. Meanwhile, place an opened bun on each dinner plate. Divide and arrange the watercress and tomato slices on the top half of each bun. Spread a heaping tablespoon of the Lemon-Sesame Sauce on the bottom half of the bun.

4. Place the chicken breasts on the sauced half; drizzle some sesame oil on top and serve.

Makes 4 servings.

LEMON-SESAME SAUCE: Any remaining sauce can be used as a dip for roasted sweet potatoes or another vegetable or can be thinned with water or yogurt and used as a salad dressing.

In a small bowl, mix the tahini and lemon juice. Slowly mix in 1/4 cup water until the sauce is smooth and creamy. Season with the salt.

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