Title: Sesame Chicken Fingers with Plum Sauce
Categories: Appetizer Poultry
Yield: 36 Servings

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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