Sesame Crisped Chicken
|Soy sauce||1⁄4 Cup (4 tbs)|
|Dry sherry||2 1⁄2 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Orange marmalade||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Sesame oil||1 1⁄2 Teaspoon|
|Hot pepper sauce||1⁄4 Teaspoon|
|Chicken breast halves||4|
|Sesame breadstick||6 , crushed (3 1/2 Inch Pieces)|
|Butter||2 Tablespoon (1/4 Stick)|
Combine first 8 ingredients in blender or processor and mix well.
Pour into shallow baking dish.
Add chicken and turn several times to coat evenly.
Cover and chill several hours or overnight, turning occasionally.
Preheat oven to 375°F.
Grease 9 x 9-inch baking dish.
Drain chicken, reserving marinade.
Arrange in single layer in prepared dish.
Sprinkle with crushed breadsticks and dot with butter.
Bake, basting frequently with reserved marinade, until chicken is tender and juices run clear when pricked with fork, for about 25 minutes.