Sesame Chicken with Mustard Sauce |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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For variety, you can make a cracker-crumb coating for my chicken...substitute turkey for chicken...or grill it instead of baking it. I've even served the chicken in strips with a sauce so it becomes a fun finger food for dipping. -Wanda White, Antioch, Tennessee Ingredients:
1-1/2 cups buttermilk |
2 tablespoons lemon juice |
2 teaspoons worcestershire sauce |
1 teaspoon salt |
1 teaspoon pepper |
1 teaspoon paprika |
1 teaspoon soy sauce |
1/2 teaspoon dried oregano |
2 garlic cloves, minced |
6 boneless skinless chicken breast halves (about 1-1/2 pounds) |
2 cups dry bread crumbs |
1/2 cup sesame seeds |
1/4 cup butter, melted |
1/4 cup shortening, melted |
sauce: |
1-1/2 cups prepared mustard |
1-1/2 cups plum jam |
4-1/2 teaspoons prepared horseradish |
1-1/2 teaspoons lemon juice |
Directions:
1. In a large resealable plastic bag or shallow glass container, combine the first nine ingredients; mix well. Add chicken and turn to coat. Seal or cover and refrigerate for 8 hours or overnight, turning occasionally. Drain and discard marinade.
2. In a shallow dish, combine bread crumbs and sesame seeds. Dredge the chicken in the crumb mixture. Place in a greased 13-in. x 9-in. baking dish. Combine butter and shortening; drizzle over chicken. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear.
3. Meanwhile, combine sauce ingredients in a saucepan; heat through. Serve with the chicken. Yield: 6 servings.
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