4 (8 oz.) chicken breasts, boneless, skinless
3 tbsp. sesame seeds
2 oz. olive oil
1 oz. butter
4 cloves garlic, crushed
2 tsp. parsley, fresh, chopped
1 pinch rosemary
3 oz. flour
4 oz. honey
4 oz. sherry wine
Salt and pepper to taste

Heat olive oil in a saute pan. Dredge chicken breasts in flour and saute 3 minutes on each side. Place breasts on platter and set aside. Add sesame seeds to pan and cook until browned.

Add garlic, honey, rosemary, and sherry. Reduce until honey-like consistency is formed. Stir in butter and place chicken back in pan. Add parsley and toss until hot. To serve, place chicken on plates and pour sauce over each. Serve with rice pilaf or potato pancakes. Serves: 4. (Prep and Cooking Time: 30 minutes)