1 T. sugar
1 T. low-sodium soy sauce
1 T. chopped peeled fresh ginger
1 tsp. ground cinnamon
1 tsp. pepper
1/2 tsp. fennel seeds, crushed
1/4 tsp. salt
1 garlic clove, crushed
4 (4-ounce) skinned, boned chicken breast halves
2 T. all-purpose flour
1 large egg white, lightly beaten
2 T. sesame seeds
2 tsp. vegetable oil
2 T. water
1 T. fresh lemon juice
1 T. low-sodium soy sauce

Combine the first 8 ingredients in a large zip-top plastic bag, and add the chicken. Seal bag and marinate in refrigerator 8 hours. Remove chicken from bag; dredge in flour. Dip chicken in egg white; sprinkle with sesame seeds. Heat the oil in a large nonstick skillet over medium-high heat. Add chicken, and cook 4 minutes on each side or until done. Combine the water, lemon juice, and 1 T. soy sauce, and drizzle the mixture over chicken.

Yield: 4 servings
Serving size: 1 chicken breast half and 1 T. sauce

Calories: 211
Fat: 6g