Sesame Chicken Fingers With Plum Sauce
Ingredients
3 lb. chicken breasts, skinless boneless
1-1/2 C. buttermilk
2 Tbsp. lemon juice
2 tsp. Worcestershire sauce
1 tsp. soy sauce
1 tsp. paprika
1 tsp. pepper; freshly ground
1 garlic clove; minced
4 C. seasoned bread crumbs
1/2 C. sesame seeds
4 Tbsp. butter; melted
12 oz. plum preserves
1-1/2 Tbsp. dry mustard
1-1/2 Tbsp. prepared white horseradish
Cooking Instructions
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 Tbls. of the lemon juice, Worcestershire, soy sauce, paprika, pepper, and garlic. Add chicken strips and toss to coat. Cover and marinate at room temperature for 1 hour, or refrigerate overnight. Preheat oven to 350. 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. Meanwhile, in a non-aluminum saucepan, combine plum preserves, mustard, horseradish, and remaining 1 Tbls. lemon juice. Melt over low heat, stirring, until smooth. Serve chicken fingers hot or warm, with plum sauce for dipping, on the side.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)