Sesame chicken fingers with plum sauce

36 servings

Ingredients

Quantity Ingredient
20 -minutes preparation time hour marinating time
3 pounds Chicken breasts, skinless boneless
1½ cup Buttermilk
2 tablespoons Lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon Soy sauce
1 teaspoon Paprika
1 teaspoon Pepper; freshly ground minutes cooking time
1 Garlic clove; minced
4 cups Seasoned bread crumbs
½ cup Sesame seeds
4 tablespoons Butter; melted
12 ounces Plum perserves
1½ tablespoon Dry mustard
1½ tablespoon Prepared white horseradish

Directions

INGREDIENTS

1. If the breasts are whole, split them. Cut each chicken breast half crosswise into ½-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

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