Sesame Chicken Fingers With Plum Sauceappetizers, poultry, sauces ----INGREDIENTS---- 3 lb chicken breasts, skinless boneless 1 1/2 cup buttermilk 2 tablespoon lemon juice 2 teaspoon worcestershire sauce 1 teaspoon soy sauce 1 teaspoon paprika 1 teaspoon pepper; freshly ground 1 garlic clove; minced 4 cup seasoned bread crumbs 1/2 cup sesame seeds 4 tablespoon butter; melted 12 oz plum perserves 1 1/2 tablespoon dry mustard 1 1/2 tablespoon 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 |
