6 chicken breasts, boned and skinned
1 1/2 c. buttermilk
1 tsp. grated lime rind
2 tbsp. lime juice
2 tsp. Worcestershire sauce
1 tsp. soy sauce
1 tsp. paprika
1 tsp. black pepper
1 clove garlic, pressed
1/3 c. sesame seeds
2 c. Italian bread crumbs
1/2 c. melted butter

Cut chicken into 2 1/2 x 1/2 inch strips. Combine next 8 ingredients. Add chicken and mix until well coated. Cover and refrigerate overnight. Drain chicken thoroughly. Combine bread crumbs and sesame seeds. Add chicken and toss. Place chicken in 4 greased 13 x 9 x 2 inch baking dishes. Brush melted butter over chicken. Bake at 350 degrees for 25 minutes.

CURRANT SAUCE:

2 tsp. cornstarch
2 tsp. mustard
1 tbsp. lemon juice
12 oz. currant jelly

Combine cornstarch, mustard and lemon juice in saucepan. Beat in jelly. Cook over medium heat until mixture boils for 2 minutes. Remove from heat. Cool to room temperature.