 | | Directions |
- Cut the chicken lengthwise into 1/2 inch strips.
- In a large bowl, combine the sour cream, lemon juice, celery salt, Worchestershire sauce, salt, pepper and garlic.
- Add the chicken strips to the mixture. Coat them well and lay them out on a cookie sheet. Cover with plastic wrap and refrigerate 6-8 hours or overnight.
- Preheat oven to 350°F.
- Lighly grease a 10x15 baking sheet or two medium sized baking sheets.
- In a medium mixing bowl, combine the bread crumbs and sesame seeds.
- Take each strip and roll it into the crumb mixture, coating each evenly.
- Arrange the strips in a single layer on the prepared baking sheets.
- Spoon margarine evenly over the strips and bake for 20-25 minutes or until the chicken is tender and golden brown.
- Serve with honey mustard sauce or ranch dressing.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Container: 10x15 baking sheet, large mixing bowl
Servings: 6
|  | | Ingredients | | - | | 6 chicken breasts - boneless, skinless, halves |
| - | | 1 cup sour cream |
| - | | 1 tablespoon lemon juice or 1/2 lemon, juiced |
| - | | 2 teaspoons celery salt |
| - | | 2 teaspoons Worcestershire sauce |
| - | | pepper to taste |
| - | | 2 cloves garlic - minced |
| - | | 1 1/2 cups panko breadcrumbs |
| - | | 1/2 cup sesame seeds |
| - | | 4 tablespoons butter or margarine - melted |
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