Sesame Chicken Fingers with Plum Sauce

• 3 pounds chicken breasts skinless, boneless
• 1 1/2 cups buttermilk
• 2 tablespoons lemon juice
• 2 teaspoons worcestershire sauce
• 1 teaspoon soy sauce, tamari
• 1 teaspoon paprika
• 1 teaspoon black pepper freshly ground
• 1 each garlic cloves minced
• 4 cups bread crumbs seasoned
• 1/2 cup sesame seeds
• 4 tablespoons butter melted
• 12 ounces italian plum (roma) tomatoes preserves
• 1 1/2 tablespoons dry mustard
• 1 1/2 tablespoons horseradish white, prepared

1. If the breasts are whole, split them.
2. Cut each chicken breast half crosswise into 1/2-inch strips.
3. In a large bowl, combine buttermilk, 1 tablespoon of the lemon juice, Worcestershire, soy sauce, paprika, pepper, and garlic.
4. Add chicken strips and toss to coat.
5. Cover and marinate at room temperater for 1 hour, or refrigerate overnight.
6. Preheat oven to 350F (180C).
7. Drain chicken well.
8. In a large shallow bowl, toss bread crumbs with sesame seeds to mix.
9. Roll chicken in crumbs to coat.
10. Arrange in a single layer on a greased baking sheet.
11. Drizzle melted butter over chicken fingers.
12. Bake for 35 minutes.
13. Meanwhile, in a nonalluminum saucepan, combine plum juice.
14. Melt over low heat, stirring, until smooth.
15. Serve chicken fingers hot or warm, with plum sauce for dipping.

chicken breasts skinless, buttermilk, lemon juice, worcestershire sauce, soy sauce, paprika, black pepper, garlic, bread crumbs, sesame seeds, butter, italian plum, mustard, horseradish white

Taken from recipeland.com/recipe/v/sesame-chicken-fingers-plum-sau-41152 (may not work)