Instructions: Lightly grease 15 x 10 inch jelly roll pan. Cut chicken crosswise into 1/2-inch wide strips. In large bowl, combine sour cream, lemon juice, celery salt, Worcestershire sauce, salt, pepper and garlic; mix well. Add chicken to sour cream mixture; coat chicken well. Cover; refrigerate at least 8 hours or overnight.

Heat oven to 350 degrees. In medium bowl, combine bread crumbs and sesame seed. Remove chicken strips from sour cream mixture; roll in crumb mixture, coating evenly. Arrange in single layer in prepared pan. Spoon margarine evenly over chicken. Bake at 350 degrees for 40 to 45 minutes or until chicken is tender and golden brown. Serve with Mustard Sauce, if desired.

Mustard Sauce: In small saucepan, combine mustard, sugar and salt; add vinegar and egg, blending well. Cook over low heat 2 to 3 minutes until thickened, stirring constantly. Refrigerate 10 to 15 minutes; stir in mayonnaise. Store in refrigerator.

Yield: 3/4 cup.

NOTES : I recommend serving with the Mustard Sauce. It is a perfect taste combination. Either way though, this recipe is a winner.

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