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Sesame Chicken with Mustard Sauce

Sesame Chicken with Mustard Sauce
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
6 ServingsPrep: 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.
© Taste of Home 2013

2 of 2

Sesame Chicken with Mustard Sauce (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013