Place each chicken breast half between slices of wax paper or plastic wrap.
Pound lightly with a mallet.
Sprinkle with salt and pepper.
Dredge the pieces, on all sides, in the sesame seeds.
Using a large, heavy skillet, heat three tablespoons butter; add the breasts in one layer.
This may have to be done in two steps, or feel free to use two skillets.
If two skillets are used, double the basic amount of butter.
Cook about five minutes on one side.
Turn and cook on the second side about five minutes; transfer to a heated serving dish or place the dish in a warming oven.
In a skillet, heat the four remaining tablespoons of butter; add the lemon juice.
Swirl the butter around until it is hazelnut brown.
Pour the sauce over the chicken breasts; serve hot.
