20    -minutes preparation time

      1    -hour marinating time

     35    -minutes cooking time

--------------------------------INGREDIENTS--------------------------------
      3 lb Chicken breasts, skinless

           -boneless
  1 1/2 c  Buttermilk

      2 tb Lemon juice

      2 ts Worcestershire sauce

      1 ts Soy sauce

      1 ts Paprika

      1 ts Pepper; freshly ground

      1    Garlic clove; minced

      4 c  Seasoned bread crumbs

    1/2 c  Sesame seeds

      4 tb Butter; melted

     12 oz Plum perserves

  1 1/2 tb Dry mustard

  1 1/2 tb Prepared white horseradish

  1.  If the breasts are whole, split them.  Cut each chicken breast half

  crosswise into 1/2-inch strips.  In a large bowl, combine buttermilk, 1 T
  of the lemon juice, Worcestershire, soy sauce, paprika, pepper, and garlic.
  Add chicken strips and toss to coat.  Cover and marinate at room temperater
  for 1 hour, or refrigerate overnight.
  2.  Preheat oven to 350F.  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.
  3.  Meanwhile, in a nonalluminum saucepan, combine plum preserves, mustard,

  horseradish, and remaining 1 T lemon juice.  Melt over low heat, stirring,
  until smooth.
  4.  Serve chicken fingers hot or warm, with plum sauce for dipping, on the

  side.
  From:  365 Ways to Cook Chicken