Chicken Recipes - Sesame Chicken with Mustard Sauce

Sesame Chicken with Mustard Sauce

For variety, you can make a cracker crumb coating for this chicken... or grill it instead of baking it. You can even serve the chicken in strips with a sauce so it becomes a fun finger food for dipping.

1 1/2 cups buttermilk
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper
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

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.

In a shallow dish, combine bread crumbs and sesame seeds. Dredge the chicken in the crumb mixture. Place in a greased 13 x 9 x 2 inch baking dish. Combine butter and shortening; drizzle over chicken.
Bake, uncovered, at 350 F. for 35 to 40 minutes or until juices run clear.
Meanwhile, combine sauce ingredients in a saucepan; heat through. Serve with the chicken.
Yield: 6 servings.

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