8 skinless boneless chicken breasts
Salt to taste
Ground pepper
3/4 c. sesame seeds
2 tbsp. vegetable oil
4 tbsp. butter
Juice of 1 lemon

Place chicken breast between sheets of wax paper. Pound lightly with mallet. Sprinkle chicken with salt and pepper and dredge in sesame seeds covering all sides.

Heat oil in large non-stick skillet, add breasts. Cook over medium heat about 5 minutes on one side, turn and cook 5 minutes longer. Remove chicken and pour off fat and wipe clean. Melt butter in skillet, swirl butter until hazelnut color, stir in lemon juice and pour over chicken.