Sesame chicken with mustard sauce is a treat for the eyes as well. “Sometimes, I cut the chicken into tenders and fan them out on a pretty platter with the sauce in a bowl in the middle,” Wanda informs.

Ingredients

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

SAUCE:

1-1/2 cups prepared mustard

1-1/2 cups plum jam

4-1/2 teaspoons prepared horseradish

1-1/2 teaspoons lemon juice

Method

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.

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. x 2-in. baking dish. Combine butter and shortening; drizzle over chicken. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear.

Meanwhile, combine sauce ingredients in a saucepan; heat through. Serve with the chicken. Yield: 6 servings.