Jelly roll pan or cookie sheet
1 c. corn flake crumbs
1/3 c. sesame seeds
1/4 c. grated Parmesan cheese
2 tbsp. chopped fresh parsley
1/4 tsp. white pepper
3 chicken breasts, split, skinned, boned and pounded to 1/4 inch thickness
2 tbsp. melted butter
1 orange and 1 lemon sliced thin for garnish

CITRUS SAUCE:

3/4 c. orange juice
1/2 c. lemon juice
1/2 c. currant jelly
1 tbsp. wine
1/2 tsp. Dijon mustard
1/8 tsp. ground ginger
2 tbsp. butter
2 tbsp. cornstarch

Combine corn flake crumbs, sesame seeds, Parmesan cheese, parsley and pepper. Dip chicken breasts in butter and coat with corn flake crumb mixture. Place on a lightly greased cookie sheet and bake in a preheated 425 degree oven for 20 minutes. Place on a serving platter with sliced fruit on top and cover with part of citrus sauce. Pass rest of sauce in a gravy bowl.

Sauce: Combine juices, jelly, wine, mustard and ginger. Heat until warm. In saucepan, melt butter, add cornstarch and when well blended, slowly add warm juice mixture. Cook over low heat until thickened, stirring constantly. Simmer 5 minutes. Serves six.

Bakalon pan - 400 degrees for 15-1 minutes.