Pineapple-Lemon Chicken

Directions

PREPERATION: Pound each chicken breast half to flatten.

Place chicken in a bowl and add salt, pepper, and sherry; stir to coat.

Set aside for 30 minutes.

TO MAKE LEMON SAUCE: whirl pineapple slices in a blender until smooth.

Then combine with remaining sauce ingredients in a small saucepan; set aside.

In a shallow bowl, combine bread crumbs ans sesame seeds.

Dip chicken into egg, then roll in bread crumbs, shaking off excess.

Set aside for 5 minutes.

COOKING: Set wok in a ring stand and add oil to a depth of 2 inches.

Place over medium-high heat until oil reaches 350 to 360 degrees F.

Add chicken, 2 pieces at a time, and deep fry for 3 to 4 minutes or until golden brown and meat is no longer pink when slashed, turning occasionally.

Lift out and drain on paper towels.

Place on a heatproof dish and keep warm in a 200 degree F oven while deep-frying remaining chicken.

Meanwhile, cook sauce over medium-high heat, stirring, until sauce boils and thickens slightly.

Cut chicken into strips and arrange on a serving platter.

Pour sauce over chicken and garnish edge of platter with additional pineapple slices.

Serve hot.

TIP: For a crispier crust, fry the chicken a second time before serving.