MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sesame Chicken Fingers w/Plum Sauce
Categories: Poultry, Dairy, Breads, Citrus, Sauces
Yield: 6 Servings

3 lb Chicken breast; skinned,
- boned, in 1/2"strips
1 1/2 c Buttermilk
2 tb Lemon juice
2 ts Worcestershire sauce
1 ts Soy sauce
1 ts Paprika
1 ts Fresh ground pepper
1 cl Garlic; minced
4 c Seasoned bread crumbs
1/2 c Sesame seeds
4 tb Butter; melted
12 oz Plum preserves
1 1/2 tb Dry mustard
1 1/2 tb Prepared white horseradish

If the breasts are whole, split them. Cut each chicken
breast half crosswise into 1/2" strips.

In a large bowl, combine buttermilk, 1 TB of the lemon
juice, Worcestershire, soy sauce, paprika, pepper, and
garlic.

Add chicken strips and toss to coat. Cover and marinate at
room temperature for 1 hour, or refrigerate overnight.

Preheat oven to 350øF/175øC.

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.

Meanwhile, in a non-aluminum saucepan, combine plum
preserves, mustard, horseradish, and remaining 1 TB
lemon juice. Melt over low heat, stirring, until smooth.

Serve chicken fingers hot or warm, with plum sauce for
dipping, on the side.

Recipe from: http://www.recipelink.com

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