Cut chicken into 1/2 inch wide strips. In a large bowl, combine sour
cream, lemon juice, celery salt, worcheshire sauce, 1/2 tsp. salt,pepper,
and garlic.
Add chicken to mixture, coating it well, cover and refridgerate 8 hours at
least. then heat oven to 350 degrees. Lightly grease 15 inch X 10 inch
jelly roll pan. In medium bowl, combine sesame seeds and bread crumbs.
Remove chicken from sour cream mix, roll in crumbs, coating evenly.
Arrange single layer in prepared pan, spoon butter evenly over the
chicken. Bake 30 mins. or until cooked through. Serve with mustard sauce.
For Mustard Sauce- In a small bowl, combine mustard, sugar and salt. Add
vinegar, and egg,blended well. Cook over low heat for 2 to 3 minutes or
until thick, stirring constantly. Refrigerate for 10 to 15 minutes. Stir
in mayo, store in fridge.
Originally Submitted
11/14/2010
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