Sesame Chicken with Napa Cabbage and Spinach Slaw on Baguette

• 1 1/2 tablespoons all-purpose flour
• 2 tablespoons sesame seeds
• 1 large egg white
• 1 teaspoon water
• 2 small boneless skinless whole chicken breasts (about 1 pound total), halved and flattened slightly
• 2 teaspoons Asian sesame oil
• 1 tablespoon fresh lemon juice
• 20 inches (about 10 ounces) of a baguette, cut crosswise into 4 pieces
• 4 cups shredded Napa cabbage
• 2 cups packed trimmed spinach leaves, washed well, spun dry, and shredded
• 1 carrot, shredded

1. Put flour and sesame seeds on separate sheets of wax paper and in a shallow bowl beat together egg white and water.
2. Season chicken breasts with salt and dip them, 1 at a time, in flour, shaking off excess.
3. Dip chicken in egg white, letting excess drip off, and coating with sesame seeds on 1 side, shaking off excess.
4. Transfer chicken breasts as coated to a plate.
5. In a large non-stick skillet heat 1 teaspoon oil over moderate heat until hot but not smoking and cook chicken, sesame-seed sides down, until golden, about 4 minutes.
6. Turn chicken and cook 4 minutes more, or until just cooked through.
7. Add lemon juice to skillet.
8. Turn chicken to coat with juice and cook until juice is almost evaporated, about 1 minute.
9. Transfer chicken to a cutting board and halve lengthwise.
10. Make a horizontal cut through center of each baguette piece with a serrated knife, cutting almost but not all the way through, and spread open.
11. In a bowl toss together cabbage, spinach, carrot, remaining teaspoon oil, and salt to taste.
12. Make sandwiches with slaw, chicken, and bread, pressing together gently.

flour, sesame seeds, egg white, water, chicken breasts, asian sesame oil, lemon juice, baguette, cabbage, well, carrot

Taken from www.epicurious.com/recipes/food/views/sesame-chicken-with-napa-cabbage-and-spinach-slaw-on-baguette-12391 (may not work)