1/4 c. soy sauce
2 1/2 tbsp. dry sherry
2 tbsp. orange marmalade
1 tbsp. honey
1 1/2 tsp. sesame oil
2 tbsp. vegetable oil
1 or 2 cloves garlic, minced
1/4 tsp. hot pepper sauce
6-8 boneless skinned chicken breast halves
3/4 to 1 c. seasoned crouton crumbs
Butter
Sesame seeds

Combine soy sauce, sherry, marmalade, honey, oils, garlic and hot pepper sauce in blender; mix well. Pour into shallow covered dish. Add chicken breasts and turn several times to coat evenly. Cover and chill overnight, turning occasionally.

Grease 9x9 baking dish. Drain chicken (reserve marinade) and arrange in dish in single layer. Sprinkle chicken with crouton crumbs; dot with butter and sprinkle with sesame seeds.

Bake at 375 degrees, basting frequently with reserved marinade, for about 35-40 minutes or until chicken is tender and juices run clear when pricked with fork. Check frequently for doneness, so they do not become dry or hard. Serve hot.