Side Pannel
Sesame Chicken Fingers with Plum Sauce
Sesame Chicken Fingers with Plum Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Appetizers, Sauces
Ingredients List
- 20 -minutes preparation time
- 1 -hour marinating time
- 35 -minutes cooking time
Directions
INGREDIENTS
3 lb Chicken breasts, skinless
-boneless
1 1/2 c Buttermilk
2 tb Lemon juice
2 ts Worcestershire sauce
1 ts Soy sauce
1 ts Paprika
1 ts Pepper; freshly ground
1 Garlic clove; minced
4 c Seasoned bread crumbs
1/2 c Sesame seeds
4 tb Butter; melted
12 oz Plum perserves
1 1/2 tb Dry mustard
1 1/2 tb Prepared white horseradish
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.
3 lb Chicken breasts, skinless
-boneless
1 1/2 c Buttermilk
2 tb Lemon juice
2 ts Worcestershire sauce
1 ts Soy sauce
1 ts Paprika
1 ts Pepper; freshly ground
1 Garlic clove; minced
4 c Seasoned bread crumbs
1/2 c Sesame seeds
4 tb Butter; melted
12 oz Plum perserves
1 1/2 tb Dry mustard
1 1/2 tb Prepared white horseradish
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.
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