----------------------------HONEY-MUSTARD SAUCE---------------------------- 2 tb Mustard, whole grain

6 tb Honey

------------------------------CHICKEN FINGERS------------------------------ 1/2 c Sesame seeds

1/4 c Parmesan cheese

1 lb Chicken Breast,skined,boned

Sliced into 2x1/2" strips 2 tb Olive oil

Red leaf lettuce Strips orange rind No-cholesterol sesame seeds replace traditional batter for these crunchy appetizers. Makes abought 20 pieces. In a small bowl blend mustard and honey for sauce. Set aside. In shallow pan combine sesame seeds and Parmasan; roll chicken pieces in sesame mixture. Heat olive oil in ovenprof heavey-bottomed nonstick skillet or saute pan until just below smoking point. Add chicken strips and brown on both sides over medium heat; do not scorch. Place chicken strips on cookie sheet and bake in preheated 425* oven 8-10 minutes or until cooked through. To serve, line individual plates with lettuce leaqves and arrange chicken strips. Or compose a serve yourself platter. Garnish with orange rind. Serve with honey mustard sauce From an article in Modern Maturity Magazine Jun-July 1992