3 tbsp. sesame seeds
2 cloves garlic, crushed
1/2 sm. dried red pepper, seeded
1/4 tsp. ground ginger
1/4 c. sake or dry sherry
1/3 c. soy sauce
1/4 c. honey
2 boneless chicken breasts, halved and with skin on
1 lg. sweet green pepper, cored and cut into thin slices
1 tbsp. vegetable oil
6 thin lemon slices, seeded and halved
2 c. hot cooked rice

Toast the sesame seeds in small dry skillet over medium heat until amber in color, about 5 minutes. Shake pan frequently.

Mash seeds with garlic, pepper, and ginger in blender or food processor until a paste. Add sake, soy sauce, and honey. Mash or process until well blended. Place breasts in single layer in non-metal shallow dish. Pour sesame seed mixture over breasts; turn each piece to coat. Cover. Marinate in refrigerate 3-4 hours or overnight. Turn pieces occasionally.

Place chicken pieces skin-side down in baking pan. Brush with marinade. Bake in preheated 350 degree oven for 15 minutes. Turn chicken skin-side up and bake 10 minutes more. Brush occasionally with the marinade. Broil 7 inches from heat for 3-5 minutes or until glazed on both sides.

Meanwhile, saute green pepper strips in oil in small skillet until slightly wilted. Cut each breast diagonally into 4 equal pieces. Leave pieces in shape of original breast. Arrange on platter; tuck lemon slices between chicken pieces. Garnish with green peppers. Serve with rice. (I also have used whole chicken; just cook longer.)