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   RECIPES      Cooking recipes and tips      44,808 messages   

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   Message 42,042 of 44,808   
   Dave Drum to All   
   7/27 Chicken Finger Day 3   
   26 Jul 24 19:02:00   
   
   TZUTC: -0400   
   MSGID: 35250.fido-recipes@1:3634/12 2b0aa3af   
   PID: Synchronet 3.18a-Linux  May 23 2020 GCC 7.5.0   
   TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC 7.5.0   
   CHRS: UTF-8 4   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Sesame Chicken Fingers w/Plum Sauce   
    Categories: Poultry, Dairy, Breads, Citrus, Sauces   
         Yield: 6 Servings   
       
         3 lb Chicken breast; skinned,   
              - boned, in 1/2"strips   
     1 1/2 c  Buttermilk   
         2 tb Lemon juice   
         2 ts Worcestershire sauce   
         1 ts Soy sauce   
         1 ts Paprika   
         1 ts Fresh ground pepper   
         1 cl Garlic; minced   
         4 c  Seasoned bread crumbs   
       1/2 c  Sesame seeds   
         4 tb Butter; melted   
        12 oz Plum preserves   
     1 1/2 tb Dry mustard   
     1 1/2 tb Prepared white horseradish   
       
     If the breasts are whole, split them. Cut each chicken   
     breast half crosswise into 1/2" strips.   
        
     In a large bowl, combine buttermilk, 1 TB of the lemon   
     juice, Worcestershire, soy sauce, paprika, pepper, and   
     garlic.   
        
     Add chicken strips and toss to coat. Cover and marinate at   
     room temperature for 1 hour, or refrigerate overnight.   
        
     Preheat oven to 350øF/175øC.   
        
     Drain chicken well. In a large shallow bowl, toss bread   
     crumbs with sesame seeds to mix.   
        
     Roll chicken in crumbs to coat.   
        
     Arrange in a single layer on a greased baking sheet.   
     Drizzle melted butter over chicken fingers. Bake for 35   
     minutes.   
        
     Meanwhile, in a non-aluminum saucepan, combine plum   
     preserves, mustard, horseradish, and remaining 1 TB   
     lemon juice. Melt over low heat, stirring, until smooth.   
        
     Serve chicken fingers hot or warm, with plum sauce for   
     dipping, on the side.   
        
     Recipe from: http://www.recipelink.com   
        
     Uncle Dirty Dave's Archives   
       
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