Categories: Poultry, Appetizers 
      Yield: 20 servings 
  
----------------------------HONEY-MUSTARD SAUCE---------------------------- 
      2 tb Mustard, whole grain                6 tb Honey 
 
------------------------------CHICKEN FINGERS------------------------------ 
    1/2 c  Sesame seeds                        2 tb Olive oil 
    1/4 c  Parmesan cheese                          Red leaf lettuce 
      1 lb Chicken Breast,skined,boned              Strips orange rind 
           Sliced into 2x1/2" strips       
  
  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 
   
  From an article in Modern Maturity Magazine Jun-July 1992