SESAME CHICKEN FINGERS WITH PLUM SAUCE

Ingredients:

• 3 lb Chicken breasts, skinless
• -boneless
• 1 1/2 c Buttermilk
• 2 tb Lemon juice
• 2 ts Worcestershire sauce
• 1 t Soy sauce
• 1 t Paprika
• 1 t 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

Preparation:

• 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.