| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Appetizers, Poultry, Sauces | 36 | Servings | |
INGREDIENTS
| 20 | -minutes preparation time hour marinating time minutes cooking time | |
| 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 |
INSTRUCTIONS
INGREDIENTS 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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