Baked Sesame Chicken Strips

Total time: 30 minutes
    These have a lovely, crispy, crunch with a surprise Teriyaki flavor.  I cut each breast into 2 or 3 long strips. They bake faster and have more 'crust'.   If you prefer, you can just use breadcrumbs without the sesame seeds; and spray them with cooking spray, if you have it, rather than drizzling with oil.

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 1/4 cup flour
• 1 egg
• 2 tbs Teriyaki sauce    substitute 1 tbs soy sauce with 1/2 tsp brown or white sugar dissolved in it
• 4 tbs dry breadcrumbs
• 3 tbs sesame seeds
• 1/2 tsp garlic powder
• 1 - 2 tbs sesame and/or olive oil

 Instructions:

• Cut chicken breasts into 2 or 3 long strips each. 
• Using 3 flattish bowls: put the flour in one; whisk the egg and Teriyaki in one; mix the breadcrumbs, garlic and sesame seeds in one. 
• Lightly brush a baking sheet with oil. 
• Using your fingers, roll each piece of chicken in flour; then dip in the egg, coating all sides (let drain a bit); then roll in the crumbs. 
• Lay on the baking sheet. 
• Drizzle remaining oil over top. 
• Bake in 400F (200C) oven for 15 - 20 minutes, until golden and crisp.