| 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
A Message from our Provider:
“Have you made God smile today?”