1 1/2 lb. chicken breasts, boneless
1 tbsp. salad oil
1 tbsp. soy sauce
2 tbsp. dry sherry
1/2 tsp. ginger, ground
2 egg whites
4 tbsp. bread crumbs
4 tbsp. sesame seeds

Cut chicken into bite sized cubes. Stir with salad oil, soy sauce, wine, egg whites and ginger. Marinate 1 hour. Combine bread crumbs and sesame seeds. Roll chicken cubes in this mixture or shake in a closed plastic bag. Arrange in single layer on shallow, non stick pan, lightly oiled. Bake at 475 degrees, uncovered for 8 minutes. Serves 6.