Sesame Chicken Fingers With Plum Sauce

20 -minutes preparation time

1 -hour marinating time

35 -minutes cooking time

INGREDIENTS

3 lb Chicken breasts, skinless

-boneless 1 1/2 c Buttermilk

2 tb Lemon juice

2 ts Worcestershire sauce

1 ts Soy sauce

1 ts Paprika

1 ts Pepper; freshly ground

1 Garlic clove; minced

4 c Seasoned bread crumbs

1/2 c Sesame seeds

4 tb Butter; melted

12 oz Plum perserves

1 1/2 tb Dry mustard

1 1/2 tb Prepared white horseradish

1. If the breasts are whole, split them. Cut each chicken breast half

crosswise into 1/2-inch strips. In a large bowl, combine buttermilk, 1 T of the lemon juice, Worcestershire, soy sauce, paprika, pepper, and garlic. Add chicken strips and toss to coat. Cover and marinate at room temperater for 1 hour, or refrigerate overnight. 2. Preheat oven to 350F. Drain chicken well. In a large shallow bowl,

toss bread crumbs with sesame seeds to mix. Roll chicken in crumbs to coat. Arrange in a single layer on a greased baking sheet. Drizzle melted butter over chicken fingers. Bake for 35 minutes. 3. Meanwhile, in a nonalluminum saucepan, combine plum preserves, mustard,

horseradish, and remaining 1 T lemon juice. Melt over low heat, stirring, until smooth. 4. Serve chicken fingers hot or warm, with plum sauce for dipping, on the

side. From: 365 Ways to Cook Chicken