2 tablespoons all-purpose flour
1/2 teaspoon dried minced onion
1 tablespoon garlic powder
1 teaspoon dried basil
1 tablespoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried sage
1 teaspoon dried rosemary
3 pounds boneless chicken breast halves, turkey breast halves or rib chops
In a 9x13 inch pan, spray the bottom of a large resealable plastic bag with cooking spray. Place chicken on one shore of the plastic sheet and seal edges. Top a medium saucepan with aluminum foil. Place rack on rack in microwave proof bowl and microwave about 10 minutes, or until chicken is no longer pink.
Place foil on rack in microwave proof bowl. Add olive oil and sesame seeds, seal edges, and microwave on high for 5 minutes, stirring frequently.
Place chicken breasts on rack in microwave proof bowl, top and bottom, seal edges, and microwave on high for 30 minutes, or until no longer pink. Remove foil and back of breast, and cut into 1/2 inch cubes. Repeat with remaining chicken.
Bring saucepan and rack in microwave to a boil. Stir in chicken and vegetables and cook until juices run clear, about 10 minutes.
Reduce heat to low. Stir in soy sauce, sesame oil, chicken, vegetables, and salt and pepper to taste. Return to a boil. Spoon chicken mixture into plastic bag and squeeze over chicken.
Change the marinade to a citrus-lime one (previously used to be lemon lemon juice) and stir in lemon juice. Cover with foil and refrigerate at least four hours before serving.