Ingredients
1-1/2 cups buttermilk2 tablespoons lemon juice2 teaspoons Worcestershire sauce1 teaspoon salt1 teaspoon pepper1 teaspoon paprika1 teaspoon soy sauce1/2 teaspoon dried oregano2 garlic cloves, minced6 boneless skinless chicken breast halves (about 1-1/2 pounds)2 cups dry bread crumbs1/2 cup sesame seeds1/4 cup butter, melted1/4 cup shortening, meltedSAUCE:1-1/2 cups prepared mustard1-1/2 cups plum jam4-1/2 teaspoons prepared horseradish1-1/2 teaspoons lemon juice
Preparation
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. 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.
