Sesame Chicken with Mustard Sauce

For variety, you can make a cracker crumb coating for this chicken..or grill it instead of baking it. You can even serve the chicken in strips with a sauce so it becomes a fun finger food for dipping.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups buttermilk
• 2  tablespoons lemon juice
• 2  teaspoons Worcestershire sauce
• 1  teaspoon salt
• 1  teaspoon pepper
• 1  teaspoon soy sauce
• 1⁄2 teaspoon dried oregano
• 2  cloves garlic, minced
• 6  boneless skinless chicken breast halves (about 1 1/2 pounds)
• 2  cups  dry breadcrumbs
• 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

1. In a large resealable plastic bag or shallow glass container, combine the first nine ingredients; mix well.
2. Add chicken and turn to coat.
3. Seal or cover and refrigerate for 8 hours or overnight, turning occasionally.
4. Drain and discard marinade.
5. In a shallow dish, combine bread crumbs and sesame seeds.
6. Dredge the chicken in the crumb mixture.
7. Place in a greased 13 x 9 x 2 inch baking dish.
8. Combine butter and shortening; drizzle over chicken.
9. Bake, uncovered, at 350 F.
10. for 35 to 40 minutes or until juices run clear.
11. Meanwhile, combine sauce ingredients in a saucepan; heat through.
12. Serve with the chicken.
13. Yield: 6 servings.