Recipe: Sesame Chicken Strips with Mustard Sauce (Pillsbury recipe booklet, 1980's)

SESAME CHICKEN STRIPS WITH MUSTARD SAUCE

3 whole boneless, skinless chicken breasts, halved
1 cup sour cream
2 tbsp. lemon juice
2 tsp. celery salt
2 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
2 garlic cloves, minced
1 cup dry bread crumbs
1/3 cup sesame seed
1/4 cup margarine or butter, melted
Mustard Sauce (optional, for serving, recipe follows)

Cut chicken crosswise into 1/2 inch wide strips.

In large bowl, combine sour cream, lemon juice, celery salt, Worcestershire sauce, salt, pepper and garlic; mix well. Add chicken to sour cream mixture; coat chicken well. Cover; refrigerate at least 8 hours or overnight.

Heat oven to 350 degrees F. Lightly grease 15x10 inch jelly roll pan.

In medium bowl, combine bread crumbs and sesame seed.

Remove chicken strips from sour cream mixture; roll in crumb mixture, coating evenly. Arrange in single layer in prepared pan. Spoon margarine evenly over chicken.

Bake at 350 degrees F for 40-45 minutes or until chicken is tender and golden brown.

Serve with Mustard Sauce, if desired.

MUSTARD SAUCE
Makes 3/4 cup

1/4 cup dry mustard
2 tbsp. sugar
1/8 tsp. salt
1/4 cup cider vinegar
1 egg, slightly beaten
1/2 cup mayonnaise

In small saucepan, combine mustard, sugar and salt; add vinegar and egg, blending well. Cook over low heat, 2-3 minutes or until thickened, stirring constantly. Refrigerate 10-15 minutes; stir in mayonnaise. Store in refrigerator.

Makes 55 appetizers
Source: Recipe booklet: Pillsbury's Easy Entertaining Cookbook

Hi Terry,

This recipe has been a long time coming! I just ran across it and thought I'd post it in case you're still looking for it or for anyone else waiting for it.

Happy Cooking!

Betsy