SESAME CHICKEN FINGERS WITH PLUM SAUCE

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

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 temperature
for 1 hour, or refrigerate overnight.

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.

Meanwhile, in a nonalluminum saucepan,
combine plum preserves, mustard, horseradish,
and remaining 1 T lemon juice. Melt over
low heat, stirring, until smooth.

Serve chicken fingers hot or warm, with
plum sauce for dipping, on the side.
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BREADED CHICKEN FINGERS

1 lb. chicken breasts, skinned and fat removed
1/2 cup yogurt cheese
1 Tbsp. ketchup
1 tsp. Colman's Mustard
1/2 tsp. Worcestershire sauce
1/4 tsp. freshly ground black pepper
1 1/2 cups saltine cracker crumbs
1/2 tsp. garlic powder
1 tsp. dried dill weed

Prepare a baking sheet by spraying with a
non-stick vegetable spray.

Preheat oven to 400 F.

Cut chicken breasts into 3/4" strips and pat
dry with paper towelling. In a mixing bowl,
combine yogurt cheese, ketchup, mustard,
Worcestershire sauce and pepper and
mix well to blend.

Place cracker crumbs, garlic powder and
dried dill weed into a medium size bowl
and combine well. Roll coated chicken
breasts one at a time in cracker crumbs.

Place chicken strips in a single layer on
prepared baking sheet and bake in preheated
400 F oven for 15 minutes.

Turn strips over and bake for an additional
10 to 12 minutes or until lightly browned
and cooked through.

Test for doneness by cutting into one strip,
there should be no pink showing.

Serve immediately.

If desired, dip chicken strips into a Sweet & Sour Sauce.

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Sautéed Spicy Chicken Fingers With Creamy Lime Dip
4 to 6 servings

1 to 2 pounds boneless chicken breasts, cut into strips, about 1 1/2 inches
in length x 1/4" wide
1 (1.25-ounce) package taco seasoning mix
1/2 cup sour cream or reduced-fat sour cream
1/2 cup mayonnaise or reduced-fat mayonnaise
1 1/2 Tablespoons lime juice
1/2 teaspoon ground cumin
2 Tablespoons chopped firm ripe tomato, seeds removed
2 Tablespoons chopped green onion (include some green tops)
1 to 2 Tablespoons minced fresh or 1/2 to 1 teaspoon dried cilantro
(optional)
1 Tablespoon minced fresh jalapeno pepper or canned jalapeno pepper,
drained (optional) (See NOTE)
Sprigs of cilantro or parsley for garnish

Combine chicken strips and taco seasonings
together in a large zip-lock plastic bag;
seal and shake bag vigorously, coating
each piece well. Refrigerate chicken in
bag for 1 hour. While chicken is chilling,
prepare sauce/dip. In a small bowl, combine
sour cream, mayonnaise, and cumin, if desired.
Add lime juice, blending well. Stir in tomato,
green onion, cilantro and jalapeno pepper,
if desired. Cover and chill until 10 to 15
minutes before serving, allow dip to warm
to room temperature.

In a large skillet, sauté chicken strips in
hot oil over moderate heat (350 to 375° F)
for about 7 minutes or until lightly browned
and fork tender, turning chicken pieces
frequently with tongs. Drain chicken well
on absorbent paper. Garnish each serving with
a sprig of cilantro or parsley and pass
Creamy Lime Dip for dunking chicken "fingers".

NOTE: For a less "hot" flavor, remove seeds
from jalapeno pepper.

NOTE: May omit oil and liberally coat
skillet with non-caloric vegetable cooking spray.

NOTE: Dip may be served separately with
crisp tortilla chips or vegetable crudites
as dippers.

VARIATIONS: Arrange hot spicy chicken in
warmed soft tortillas; top with with a
dollop of Creamy Lime Dip and roll each
jelly roll-style. Garnish each with a
sprig of cilantro and pass remaining dip.

Or arrange shredded iceberg lettuce in
crisp taco shells; top each with hot spicy
chicken strips and then a spoonful of Creamy
Lime Dip. Garnish each with grated sharp
Cheddar or Monterey Jack cheese, or
Mexican-style 4-cheese blend or reduced-fat
Mexican-style 4-cheese blend.