SESAME CHICKEN WITH CUMBERLAND SAUCE

SESAME CHICKEN WITH CUMBERLAND SAUCE


INGREDIENTS:

6 WHOLE CHICKEN BREASTS, HALVED, BONEDN AND SKINNED
3 CUBES BUTTER
2 TBS. DIJON MUSTARD
2 TO 3 CLOVES GARLIC, MINCED
3 SHALLOTS, MINCED
8 OUNCES BREADCRUMBS
1 "TRIANGLE" PARM,ESAN CHEESE, GRATED
3 OUNCES SESAME SEEDS, TOASTED
1 JAR CURRANT JELLY
GRATED ZEST OF A SMALL ORANGE
1 TBS. ORANGE JUICE
2 TBS. OR TO TASTE PORT WINE

MELT BUTTER, ADD MUSTARD, GARLIC, AND SHALLOTS. BLEND WELL IN
SEPARATE SHALLOW DISH: BREADCRUMBS, PARMESAN AND SESAME SEEDS. DIP SKINNED CHICKEN PIECES FIRST INTO THE BUTTER MIXTURE, THEN INTO THE BREADCRUMB MIXTURE, COATING WELL.BAKE ON COOKIE SHEETS AT 350 DEG. FOR 10 MINUTES ON EACH SIDE.
SERVE WITH CUMBERLAND SAUCE FOR DIPPING. (TOO RICH TO POUR OVER)

FOR SAUCE:
MELT CURRANT JELLY AND STIR IN OTHER INGREDIENTS. SERVE HOT IN SAUCE CUPS FOR DIPPING.