1/2 C sesame seeds
1 tsp ground ginger
1 teaspoon ground tumeric
4 boneless skinless chicken breasts
salt
pepper
2 Tbl oil

In a shallow bowl or pie plate, combine the sesame seeds, ginger and
tumeric. Pat the breasts dry with a paper towel and season with the salt
and pepper. Place the chicken in the sesame mixture and press to coat.
Add the oil to a large skillet and heat on high. Add the breasts, skinned
side down. Do not move or flip. Let cook, undisturbed, 3 to 5 minutes to
seal and form a nice crust; then turn carefully and cook on the opposite
side for 3 to 5 minutes until done. Start cooking on high, but reduce if
the chicken begins to smoke.