3 tbsp. sesame seeds
4 whole chicken breasts (or 8 split)
salt and pepper, to taste
2 tbsp. freshly squeezed lemon juice
2 c. diced pineapple tidbits (fresh or canned)
1/4 c. vinegar
1/4 c. sherry
2 tbsp. soy sauce
2 tsp. sugar

Place sesame seeds in 250°F oven for 15 minutes to toast until golden brown.

Meanwhile, bone, skin (if desired) and halve chicken breasts. Place breasts in baking dish; sprinkle lightly with salt and pepper. Sprinkle evenly with lemon juice. Cover chicken evenly with pineapple tidbits.

Place all other ingredients in blender with toasted seeds and blend until seeds are pulverized. Pour evenly over chicken in baking dish and cover lightly with foil.

Bake in 400°F oven for 40 to 50 minutes or until internal temperature reaches 160°F with a meat thermometer.

Recipe may be halved.

Serves 8.

Submitted by: Carol McDonald