Sesame Chicken Fingers With Plum Sauce Recipe
Yield: 36 ServingsRecipe by luhu.jp
Ingredients:
20: -minutes preparation time,
1: -hour marinating time,
35: -minutes cooking time,
INGREDIENTS
3 lbs: Chicken breasts, skinless boneless
1 1/2 cup: 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 cup: Seasoned bread crumbs,
1/2 cup: Sesame seeds,
4 tbsp: Butter, melted
12 ounce: Plum perserves,
1 1/2 tbsp: Dry mustard,
1 1/2 tbsp: Prepared white horseradish,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp