SESAME CHICKEN WITH NAPA CABBAGE AND SPINACH SLAW ON BAGUETTE

Sesame Chicken with Napa Cabbage and Spinach Slaw on Baguette image

Yield Makes 4 sandwiches

Number Of Ingredients 11

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

Steps:

Put flour and sesame seeds on separate sheets of wax paper and in a shallow bowl beat together egg white and water.
Season chicken breasts with salt and dip them, 1 at a time, in flour, shaking off excess. Dip chicken in egg white, letting excess drip off, and coating with sesame seeds on 1 side, shaking off excess. Transfer chicken breasts as coated to a plate.
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. Turn chicken and cook 4 minutes more, or until just cooked through. Add lemon juice to skillet. Turn chicken to coat with juice and cook until juice is almost evaporated, about 1 minute. Transfer chicken to a cutting board and halve lengthwise.
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. In a bowl toss together cabbage, spinach, carrot, remaining teaspoon oil, and salt to taste.
Make sandwiches with slaw, chicken, and bread, pressing together gently.