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Ingredients
| chicken breasts: 6 breasts (halved) |
| sour cream: 1 cup |
| lemon juice: 1 Tbl |
| celery salt: 2 tsp |
| worcestershire sauce: 2 tsp |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| garlic: 2 cloves (minced) |
| bread crumbs: 1 cup |
| dried sesame seeds: 1/3 cup |
| salted butter: 4 Tbl (melted) |
Paula Deen's Sesame Chicken Strips
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
25 min -
Servings
9 serving(s)
Tags
- Lightly grease a 15 x 10 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, coat well and cover.
- Refrigerate at least 8 hours or overnight.
- Preheat oven to 350°F.
- In a medium bowl, combine bread crumbs and sesame seeds.
- Remove chicken from sour cream mixture. Roll in crumb mixture, coating evenly.
- Arrange in a single layer in prepared pan. Spoon butter evenly over chicken.
- Bake for 18-25 minutes or until chicken is tender and golden brown.