MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sesame Chicken Fingers With Plum Sauce
 Categories: Poultry, Dairy, Breads, Citrus, Sauces
      Yield: 6 Servings
 
      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.
  
  Recipe FROM: 365 Ways To Cook Chicken
 
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