(I chopped up my chicken and it was off the bone, so it took a lot less time to cook)
Different from the typically sweet sesame chicken, but still good.

Sesame chicken, with sauteed veggies, plain white rice on a bed of spinach.

Sesame Chicken

4 chicken breast halves (about 2 1/2 pounds total)
Nonstick cooking spray
3 Tbs sesame seeds
3 Tbs all-purpose flour
1/4 tsp salt
1/4 tsp cayenne pepper
3 Tbs bottled reduced-sodiun teriyaki sauce
1 Tbs butter or margarine, melted
Fresh pineapple wedges (optional)
Shredded spinach (optional)

1. Skin chicken; set aside. Lightly coat a large baking sheet with nonstick cooking spray; set aside. In a large plastic bag combine sesame seeds, flour, salt, and cayenne pepper. Dip chicken in teriyaki sauce. Add chicken to the mixture in the plastic bag. Seal bag. Shake bag to coat the chicken.

2. Place chicken, bone sides down, on prepared baking sheet. Drizzle melted butter over chicken.

3. Bake in a 400° oven about 45 minutes or until chicken is tender and no longer pink (170°F). If desired, garnish with pineapple wedges and spinach.

Source: Cook Healthy Today (cookbook)