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

Mix sesame seeds with crumbs on wax paper. Dip chicken pieces one at a time in egg, then in crumbs. Let set for about 10 minutes.

Meanwhile, measure lemon juice, soy sauce, sugar, cornstarch and water in a 2-cup measure. Set aside. Heat 1 tablespoon oil in small pan; cook green onions and red pepper about 1 minute. Remove from heat. Heat remaining oil with butter in a large skillet; cook chicken over medium heat until golden brown, 5 to 6 minutes per side. Remove from skillet.

Arrange on warm serving plate. (Looks nice on shredded lettuce.) Add cornstarch mixture to skillet. Bring to a boil; stir until thickened and bubbly. Spoon over chicken or serve on the side. Garnish with lemon slices and the green onion and red pepper. Serve with hot rice.