Sesame Chicken With Mustard Plum Sauce

• 1 1/2 cups buttermilk
• 2 tablespoons lemon juice
• 2 teaspoons Worcestershire sauce
• salt and pepper
• 1 teaspoon paprika
• 1 teaspoon soy sauce
• 1/2 teaspoon dried oregano
• 2 -3 minced garlic cloves, about 1 tablespoon (or to taste)
• 6 boneless chicken breasts
• 2 cups dry breadcrumbs
• 1/2 cup sesame seeds
• 1/4 cup butter or 1/4 cup margarine, melted
• 1/4 cup Crisco shortening, melted
• MUSTARD PLUM SAUCE
• 1 1/2 cups prepared mustard
• 1 1/2 cups plum jam
• 4 teaspoons prepared horseradish
• 1 1/2 teaspoons lemon juice

1. In a ziploc plastic bag, combine buttermilk, lemon juice, Worcestershire sauce, salt, pepper, paprika, soy sauce, oregano and garlic; mix well.
2. Add in chicken breasts and turn to coat.
3. Seal or cover and chill for 8 hours or overnight, turning occasionally.
4. After 8 hours, drain and discard the marinade.
5. Set oven to 350 degrees.
6. Grease a shallow 13x9-inch baking dish.
7. In a shallow dish, combine the dry bread crumbs and sesame seeds.
8. Dredge the chicken in the crumb mixture.
9. Place in prepared baking dish (sprinkle with more salt and pepper if desired, I use seasoning salt for this).
10. Combine the melted butter and Crisco; drizzle over chicken.
11. Bake, uncovered for 35-40 minutes or until chicken is done.
12. Meanwhile, combine the sauce ingredients in a saucepan; heat through.
13. Serve with/on the chicken.
14. Delicious!

buttermilk, lemon juice, worcestershire sauce, salt, paprika, soy sauce, oregano, garlic, chicken breasts, breadcrumbs, sesame seeds, butter, shortening, plum sauce, mustard, plum, horseradish, lemon juice

Taken from www.food.com/recipe/sesame-chicken-with-mustard-plum-sauce-119201 (may not work)