3 chicken breasts, skinned, boned, split
1/4 c. soy sauce
Powdered ginger
6 pieces of heavy aluminum foil
Sliced almonds or sesame seeds
1/3 c. vegetable oil
1/2 c. cooking sherry
Garlic
Salt
Sugar

Wash and dry chicken breasts, and salt lightly. Mix oil, soy sauce and sherry together, season to taste with ginger, sugar and garlic. Place each chicken breast half on a piece of aluminum foil, cupped to reserve liquid, and spoon one-sixth of the sauce over the chicken. Sprinkle liberally with sesame seeds or sliced almonds and fold the edges of the foil to form a tight, leakproof cup around each chicken piece. Using a cookie sheet, bake at 350 degrees for 45 to 60 minutes. You may freeze these chicken pieces and use as an emergency dinner entree in the future. Bake at 350 degrees for 15 minutes while the rest of the meal is being prepared or remove from foil jacket and heat in the microwave. Serves 6.