1/4 c. sesame seeds
1/2 c. seasoned dry bread crumbs
1 egg
4 boneless, skinless chicken breast halves, slightly flattened
1/3 c. fresh lemon juice
4 tsp. soy sauce
2-3 tbsp. sugar
1 tbsp. cornstarch
1 c. water
3 tbsp. vegetable oil or olive oil
2 green onions, cut 1 inch lengths
1 sweet red pepper, julienne strips
2 tbsp. butter
4 c. shredded crisp lettuce
1/2 lemon, sliced

Combine sesame seeds and crumbs on wax paper. Beat the egg in saucer. Dip chicken pieces, one at a time, in the egg, then in the crumb mixture. Pat lightly to help the coating stick. Set aside 10 minutes.

Measure the lemon juice, soy sauce, sugar and cornstarch and water in a two cup measure. Set aside.

Heat 1 tablespoon of the oil in a small saucepan; cook green onions and red pepper for 2-3 minutes. Remove from heat. Heat the remaining oil and butter in a large skillet over medium heat; cook chicken until golden brown, 4 to 5 minutes on each side. Remove from skillet; cut crosswise into 1/2 inch strips. Arrange on lettuce on serving plates.

Add the cornstarch mixture to saucepan. Bring to a boil, stirring until thickened and bubbly. Spoon over the chicken. Garnish with lemon. Serve with rice. Serves 4.