| 1 | Preheat oven to 350 degrees. |
| 2 | Cut chicken into pieces about 1 by 2 inches. |
| 3 | Mix soy sauce, maple syrup, sherry, ginger and chinese five spice together. |
| 4 | Add chicken and marinate 20 minutes, turning once. |
| 5 | Meanwhile, place sesame seeds on a baking tray and toast in oven for 10 minutes or until slightly brown. |
| 6 | Drain chicken, reserving marinade. |
| 7 | Dredge chicken in flour seasoned with a little salt and pepper. |
| 8 | Shake off any excess. |
| 9 | Heat oil in a non-stick skillet. |
| 10 | Add chicken and brown, about 1 minute per side. |
| 11 | Spoon marinade over chicken. |
| 12 | J reduce heat and saute another minute, or until chicken is cooked through. |
| 13 | Remove from heat and roll chicken in sesame seeds. |
| 14 | Wash and dry lettuce leaves. |
| 15 | Line a serving plate with leaves, and spoon chicken on top. |
| 16 | Cut tomato into wedges and use to garnish plate. |
| 17 | Per serving: 367 calories; 44 g protein; 23 g carbohydrate; 10 g fat; 108 mg cholesterol; 389 mg sodium. |
