Sesame Crusted Chicken

• 6 skinless boneless chicken breast halves (1 1/2 lb total)
• 2 large egg whites
• 1 1/4 teaspoons salt
• 1 cup sesame seeds (4 1/2 oz)
• 1/3 cup vegetable oil

1. If chicken breasts are more than 1/2 inch thick, put them between 2 sheets of plastic wrap and gently pound with flat side of a meat pounder or with a rolling pin until 1/2 inch thick.
2. Whisk together egg whites and 1/2 teaspoon salt in a shallow dish until whites are loosened but not foamy.
3. Put sesame seeds in another shallow dish.
4. Pat chicken dry and sprinkle with remaining 3/4 teaspoon salt.
5. Dip chicken, 1 piece at a time, in egg whites, letting excess drip off, then dredge in sesame seeds.
6. Transfer to a wax-paper-lined tray.
7. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking.
8. Reduce heat to moderate and cook 3 pieces of chicken, turning over once with tongs, until coating is golden and chicken is cooked through, 10 to 12 minutes, then transfer to a plate.
9. Remove any browned sesame seeds from skillet, then cook remaining chicken.

chicken breast halves, egg whites, salt, sesame seeds, vegetable oil

Taken from www.epicurious.com/recipes/food/views/sesame-crusted-chicken-108497 (may not work)