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
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