1/4 c. sesame seeds
1/2 c. seasoned dry bread crumbs
1 egg
4 boneless, skinless chicken breasts
1/3 c. fresh lemon juice
2 to 3 tbsp. sugar
4 tsp. soy sauce
1 tbsp. cornstarch
1 c. water
3 tbsp. vegetable oil
2 green onions, cut in 1-inch lengths
1 sm. sweet red pepper, cut into julienne strips
2 tbsp. butter
4 c. shredded crisp lettuce
1/2 lemon, sliced

Combine sesame seeds and crumbs on wax paper. Beat egg with fork in a saucer. Dip chicken pieces, one at a time, in egg, then in crumb mixture. Pat lightly to help coating stick. Set aside, uncovered, 10 minutes.

Measure lemon juice, soy sauce, sugar, cornstarch and water in a 2-cup measure. Set aside. Heat 1 teaspoon of oil in a small saucepan; cook green onions and red pepper 1 minute. Remove from heat.

Heat remaining oil and butter in large skillet over medium-high heat; cook chicken until golden brown, 4-5 minutes on each side. Remove from skillet; cut crosswise into 1/2 inch strips. Arrange on lettuce on serving plate.

Add cornstarch mixture to saucepan. Bring to boiling; stir until thickened and bubbly. Spoon over chicken. Garnish with lemon slices. Serve with rice. 4 servings.