Sesame Chicken Strips

Sesame Chicken Strips are wonderfully delicious to serve as an appetizer or a light meal.

6 boneless, skinless chicken breast halves

1 cup sour cream

1 Tbsp. lemon juice

2 tsp. celery salt

2 tsp. Worcestershire sauce

1/2 tsp. salt

1/4 tsp. pepper

2 cloves garlic, minced

1 cup dry bread crumbs

1/3 cup sesame seeds

4 Tbsp. butter, melted

Lightly grease a 15 x 10 inch jelly roll pan.

Cut chicken crosswise into 1/2 inch strips.

In a large bowl, combine sour cream, lemon juice, celery salt, Worcestershire sauce, salt, pepper and garlic. Mix well.

Add chicken to mixture and coat well and cover.

Refrigerate at least 8 hours or overnight.

Preheat oven to 350 degrees.

In a medium bowl, combine bread crumbs and sesame seeds.

Remove chicken strip from sour cream mixture.

Roll chicken strips in the crumb mixture, coating evenly.

Arrange in a single layer onto prepared pan.

Spoon butter evenly over chicken.

Bake 40-45 minutes or until chicken is tender and golden brown. Serve with Honey Mustard Sauce.

Serves 8-10




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