Instructions: The chicken breasts can be coated with the sesame seeds the day before and sauted the next morning. To serve, reheat, uncovered, in a 350F oven for twenty minutes.

Cut each chicken breast into four long strips. Combine sesame seeds, salt and pepper in a medium-size bowl, and dredge chicken pieces in mixture.

Pour peanut oil in a large skillet to a depth of 1/2 inch. Heat until bubbling, and saute chicken pieces in batches for about seven minutes, turning once, until browned and cooked throughout. Place chicken in a heat-proof baking dish. Refrigerate until ready to reheat.

Makes 8 to 10
servings. Pour Spicy Rasberry Sausc over chicken when ready to serve.

Spicy Rasberry Sauce: Place all ingredients except raspberries in a mediup-size saucepan. Simmer, stirring occasionally, until raspberry jelly has melted. Add raspberries. Refrigerate until ready to serve.

Makes 4 to 5
cups.

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