2 whole boneless chicken breasts
1/4 c. Oriental marinade paste, recipe below

In shallow bowl, arrange chicken. Rub each breast with 2 tablespoons paste. Cover and refrigerate 6 hours or overnight. Grill 7 minutes on each side until lightly crusted and firm to touch.

ORIENTAL MARINADE PASTE:

1/4 c. sesame seeds
1/4 c. minced or grated ginger root
1/4 c. of 14 herbs and spice blend
2 tbsp. dark sesame oil
2 tbsp. rice/wine vinegar

In small non-stick skillet over low heat, heat sesame seeds 3-5 minutes until golden. In medium bowl, stir seeds and remaining ingredients until thick paste is formed.