Lemon-Sesame Chicken

Years ago, during college, I worked in the kitchen of Leo's, a local restaurant and bar (now defunct). They served fabulous food. I am proud to say that is where I met my husband, and where I learned to cook. It was the best kitchen job I'd ever had.

I made this Lemon-Sesame Chicken recipe for Bill on our first date. I brought him over to my little third floor apartment on Oakland Avenue on Smith Hill. Unfortunately I had marinated the chicken for three days and (as he recalls) I served it in the marinade (not wanting to waste anything!) It was dreadful, it tasted like it was marinated in Mr. Clean! Bill never complained, being the gentleman that he is, but I was horrified! If you make it right, it may lead to marriage! And if you make it wrong it may too!

Lemon-Sesame Chicken

1 bunch of fresh scallions, chopped
8 cloves fresh garlic, peeled and minced or thrown in the blender with marinade
1/2 cup sesame tahini
1/2 cup freshly squeezed lemon juice (it's worth making your own!)
salt and sugar to taste
4 skinless and boneless chicken breasts halved

Mix tahini and lemon juice with whisk or buzz in a blender (if you use a blender or food processor you can add the raw garlic cloves to this). Place the boneless skinless chicken breasts in a bowl, pour the mixture over, cover, and marinate for 5 hours or overnight in the fridge. Grill or bake in 350 degree oven until done. Sprinkle with the fresh scallions!