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Sesame Chicken with Mustard Sauce Recipe

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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

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6 Servings
Prep: 10 min. + marinating Bake: 35 min.

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

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-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.
Meanwhile, combine sauce ingredients in a saucepan; heat through. Serve with the chicken. Yield: 6 servings.

Sesame Chicken with Mustard Sauce published in Country Woman May/June 1999, p29

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