3 lb Chicken breast; skinned,
- boned, in 1/2" strips
1 1/2 c Buttermilk
2 tb Lemon juice
2 ts Worcestershire sauce
1 ts Soy sauce
1 ts Paprika
1 ts Fresh ground pepper
1 cl Garlic; minced
4 c Seasoned bread crumbs
1/2 c Sesame seeds
4 tb Butter; melted
12 oz Plum preserves
1 1/2 tb Dry mustard
1 1/2 tb Prepared white horseradish
If the breasts are whole, split them. Cut each chicken breast half
crosswise into 1/2" strips.
In a large bowl, combine buttermilk, 1 tb of the lemon juice,
Worcestershire, soy sauce, paprika, pepper, and garlic.
Add chicken strips and toss to coat. Cover and marinate at room
temperature for 1 hour, or refrigerate overnight.
Preheat oven to 350°F/175°C.
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.
Meanwhile, in a non-aluminum saucepan, combine plum preserves,
mustard, horseradish, and remaining 1 tb lemon juice. Melt over low
heat, stirring, until smooth.
Serve chicken fingers hot or warm, with plum sauce for dipping, on
the side.
