Sesame Chicken with Mustard Sauce

• 1 12 cups buttermilk
• 2 tablespoons lemon juice
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon soy sauce
• 12 teaspoon dried oregano
• 2 cloves garlic, minced
• 6 boneless skinless chicken breast halves (about 1 1/2 pounds)
• 2 cups dry breadcrumbs
• 12 cup sesame seeds
• 14 cup butter, melted
• 14 cup shortening, melted
• 1 12 cups prepared mustard
• 1 12 cups plum jam
• 4 12 teaspoons prepared horseradish
• 1 12 teaspoons lemon juice

1. In a large resealable plastic bag or shallow glass container, combine the first nine ingredients; mix well.
2. Add chicken and turn to coat.
3. Seal or cover and refrigerate for 8 hours or overnight, turning occasionally.
4. Drain and discard marinade.
5. In a shallow dish, combine bread crumbs and sesame seeds.
6. Dredge the chicken in the crumb mixture.
7. Place in a greased 13 x 9 x 2 inch baking dish.
8. Combine butter and shortening; drizzle over chicken.
9. Bake, uncovered, at 350 F.
10. for 35 to 40 minutes or until juices run clear.
11. Meanwhile, combine sauce ingredients in a saucepan; heat through.
12. Serve with the chicken.
13. Yield: 6 servings.

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

Taken from www.food.com/recipe/sesame-chicken-with-mustard-sauce-84998 (may not work)