2 whole chicken breasts
2 tsp. salt
1/2 c. water
2 tbsp. sherry or lemon juice
2 tsp. soy sauce
2 med. cucumbers, pared
Crisp lettuce leaves
1/2 c. toasted slivered almonds
2 tbsp. toasted sesame seeds

Take chicken breasts and cut them in half, debone and skin. Sprinkle breasts with salt. Heat water, sherry or lemon juice and soy sauce in large skillet to simmering. Add chicken. Cover and simmer 10 minutes, turning chicken once, until chicken is cooked through. Do not overcook. Remove chicken from pan onto cutting board. Allow to cool.

Meanwhile, slice the cucumbers thinly across. Arrange cucumbers over lettuce leaves on serving platter. Cut chicken into 1/2" strips. Arrange over cucumbers. Pour pan drippings over chicken. If pan has boiled dry, add 2 tablespoons water, heat to boiling and scrape up brownies. Garnish with almonds and sesame seeds. Makes 4 servings.