Sesame Chicken Fingers

Honey-Mustard Sauce-
2 tablespoons Mustard whole grain
6 tablespoons Honey Chicken Fingers-
1/2 cup Sesame seeds
1/4 cup Parmesan cheese
1 pound Chicken Breast, skined boned
Sliced into 2x1/2" strips
2 tablespoons Olive oil
Red leaf lettuce
Strips orange rind

No-cholesterol sesame seeds replace traditional batter for these crunchy appetizers. Makes abought 20 pieces.

In a small bowl blend mustard and honey for sauce. Set aside. In shallow pan combine sesame seeds and
Parmasan; roll chicken pieces in sesame mixture. Heat olive oil in ovenprof heavey-bottomed nonstick skillet or saute pan until just below smoking point.
Add chicken strips and brown on both sides over medium heat; do not scorch.
Place chicken strips on cookie sheet and bake in preheated 425* oven 8-10 minutes or until cooked through.

To serve, line individual plates with lettuce leaqves and arrange chicken strips. Or compose a serve yourself platter. Garnish with orange rind.

Serve with honey mustard sauce