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1
Combine stock and wine in a saucepan.
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2
Bring to a boil, then reduce to simmer.
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3
Add 2 teaspoons of sesame oil and blend well.
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4
Taste for seasoning; the stock should be quite salty.
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5
Add the chicken breasts, and simmer slowly for 5 minutes.
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6
Remove from heat and let the breasts continue to cook in the warm stock.
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7
Check frequently; the breasts are ready when they are just past pink on the inside.
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8
Remove from stock and cut into broad, thin slices.
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9
Let cool.
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10
To prepare the mayonnaise, place egg yolks, mustard and lemon juice in the bowl of a food processor.
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11
Blend quickly.
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12
With the motor running, begin adding the sunflower oil drop by drop.
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13
After 1/3 of the oil is added, continue adding in a thin stream and add the remaining 2 teaspoons of sesame oil.
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14
Taste for seasoning.
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15
In a bowl, combine the chicken and the mayonnaise.
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16
Reserve in the refrigerator until ready to serve.
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17
Place 2 tablespoons sesame seeds in a small roasting pan.
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18
Place under a hot broiler for 2 to 3 minutes, or until golden brown.
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19
Garnish chicken with sesame seeds.
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20
Suggested drink: Hidalalgo Manzanilla, La Gitana
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21
*RAW EGG WARNING
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22
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
