Recipe courtesy of David Rosengarten
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Total:
30 min
Prep:
5 min
Cook:
25 min
Yield:
8 appetizer portions

Ingredients

Directions

Combine stock and wine in a saucepan. Bring to a boil, then reduce to simmer. Add 2 teaspoons of sesame oil and blend well. Taste for seasoning; the stock should be quite salty.

Add the chicken breasts, and simmer slowly for 5 minutes. Remove from heat and let the breasts continue to cook in the warm stock. Check frequently; the breasts are ready when they are just past pink on the inside.

Remove from stock and cut into broad, thin slices. Let cool.

To prepare the mayonnaise, place egg yolks, mustard and lemon juice in the bowl of a food processor. Blend quickly. With the motor running, begin adding the sunflower oil drop by drop. After 1/3 of the oil is added, continue adding in a thin stream and add the remaining 2 teaspoons of sesame oil. Taste for seasoning.

In a bowl, combine the chicken and the mayonnaise. Reserve in the refrigerator until ready to serve.

Place 2 tablespoons sesame seeds in a small roasting pan. Place under a hot broiler for 2 to 3 minutes, or until golden brown.

Garnish chicken with sesame seeds.

Suggested drink: Hidalalgo Manzanilla, La Gitana

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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