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Pineapple-lemon Chicken

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PINEAPPLE-LEMON CHICKEN
 Categories: Poultry, Main dish, Oriental
      Yield: 4 Servings
 
      2    Whole chicken brests, split,
           Skinned and boned
    1/4 ts Salt
           Dash of black peper
      1 tb Dry sherry

MMMMM------------------------LEMON SAUCE-----------------------------
      2 sl Canned pineapple, cut into
           Quarters
    1/4 c  Fresh lemon juice
    1/4 c  Water
      3 tb Packed brown sugar
      2 tb Rice vinegar
      1 tb Butter
      2 ts Vegetable oil
  1 1/4 ts Cornstarch
      1 ts Grated lemon peel
      1 ts Minced fresh ginger
      1 c  Bread crumbs
    1/4 c  Sesame seeds
      1    Egg, lightly beaten
 
  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 - 360 degrees F. Add chicken,
  2 pieces at a time, and deep fry fdor 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.
 
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