Ingredients

Makes 4 sandwiches

　　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

　　

Step 1

Put flour and sesame seeds on separate sheets of wax paper and in a shallow bowl beat together egg white and water.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

Make sandwiches with slaw, chicken, and bread, pressing together gently.

　　

Nutrition Per Serving

Each sandwich about 381 calories and 7 grams fat (17% of calories from fat)

　　#### Nutritional analysis provided by Gourmet