Sesame Chicken With Mustard Sauce

• 1-1/2 cups buttermilk
• 2 tablespoons lemon juice
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 1 teaspoon soy sauce
• 1/2 teaspoon dried oregano
• 2 garlic cloves, minced
• 6 boneless skinless chicken breast halves (about 1-1/2 pounds)
• 2 cups dry bread crumbs
• 1/2 cup sesame seeds
• 1/4 cup butter, melted
• 1/4 cup shortening, melted
• 1-1/2 cups prepared mustard
• 1-1/2 cups plum jam
• 4-1/2 teaspoons prepared horseradish
• 1-1/2 teaspoons lemon juice

1. In a large resealable plastic bag or shallow glass container, combine the first nine ingredients; mix well. Add chicken and turn to coat. Seal or cover and refrigerate for 8 hours or overnight, turning occasionally. Drain and discard marinade.
2. In a shallow dish, combine bread crumbs and sesame seeds. Dredge the chicken in the crumb mixture. Place in a greased 13-in. x 9-in. baking dish. Combine butter and shortening; drizzle over chicken. Bake, uncovered, at 350u0b0 for 35-40 minutes or until juices run clear.
3. Meanwhile, combine sauce ingredients in a saucepan; heat through. Serve with the chicken.

buttermilk, lemon juice, worcestershire sauce, salt, pepper, paprika, soy sauce, oregano, garlic, chicken, bread crumbs, sesame seeds, butter, shortening, mustard, plum, horseradish, lemon juice

Taken from www.tasteofhome.com/recipes/sesame-chicken-with-mustard-sauce/ (may not work)