Ingredients
- 6 skinless boneless chicken breast halves
- 1 cup sour cream
- 1 tablespoon lemon juice 1/2 lemon, juiced
- 2 teaspoons celery salt
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cloves garlic, minced
- 1 cup dry bread crumbs
- 1/3 cup sesame seeds
- 4 tablespoons (1/2 stick) butter, melted
Directions
Lightly grease a 15 by 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, coat well, and cover. Refrigerate at least 8 hours or overnight.
Preheat oven to 350 degrees F.
In medium bowl, combine bread crumbs and sesame seeds. Remove chicken strips from sour cream mixture. Roll in crumb mixture, coating evenly. Arrange in single layer in prepared pan. Spoon butter evenly over chicken. Bake for 18 to 25 minutes or until chicken is tender and golden brown.
Photo: Sesame Chicken Strips Recipe
















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Read all 129 reviews
By dickeson1982
FT Campbell, KY
on December 20, 2011
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Good flavor, used Panko bread crumbs, served on top of Chow Mein noodles…if you don’t like the baked version try pan frying them!
By lajean69
Paramount, Ca
on December 17, 2011
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VERY VERY GOOD! KIDS LOVE IT!
By Jude011968
on August 14, 2011
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Forget the negative reviews - this dish never disappoints. Even the meat eaters love this. One thing - I do cook until golden...which is longer than the 30 minutes. Serve with honey mustard and you will get so many compliments...everyone asks for the recipe.
Read all 129 reviews