"The belly rules the mind."--Spanish Proverb

Sesame Chicken Strips Recipe

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This recipe for Sesame Chicken Strips, by , is from The Great Froehlich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tamera Crocco
Added: Tuesday, June 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 whole chicken breasts, skinned, halved and boned
1 cup sour cream
2 T. lemon juice
2 tsp. celery salt
2 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
2 garlic cloves, minced
1 c. dry bread crumbs
1/3 cup sesame seeds
1/4 c. margarine or butter, melted

Mustard Sauce
1/4 c. dry mustard
2 T. sugar
1/8 tsp. salt
1/4 c. cider vinegar
1 egg slightly beaten
1/2 cup mayonnaise

Directions:
Directions:
Cut chicken cosswise into 1/2 inch wide strips. In a large bowl, combine sour cream, lemon juice, celey salt, Worcestershire sauce, salt, pepper and garlic; mix well. Add chicken to sour cream mixture and coat chicken well. Cover and refrigerate at least 8 hours or overnight.
Heat over to 350 degrees. Lightly grease 15X10 jelly roll pan. In medium bowl, combine bread crumbs and sesame seed. Remove chicken strips and roll in sesame mixture. Arrange in single layer in prepared pan. Spoon margarine evenly over chicken. Bake for 40 to 45 minutes or until chicken is tender and golden brown. Serve with Mustard Sauce if desired. About 55 appetizers.
Mustard Sauce
In small saucepan combine mustard, sugar, and salt. Add vinegar and egg blending well. Cook over low heat 2 to 3 minutes or until thickened stirring constantly. Refrigerate 10 to 15 minutes. Stir in mayonnaise. Store in refrigerator.

 

 

 

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