Marinated Chicken with Honey Mustard Sauce


3/4 cup  Soy sauce 
2/3 cup  Honey 
1/3 cup  Sherry 
1/2 tsp.  Garlic powder 
1/4 tsp.  Ground ginger 
12  Chicken breast halves, skinned, boned, cut into 1/4-inch strips 
1/4 cup  Robert Rothschild Farm Raspberry Honey Mustard 
1/4 cup  Sesame seeds


Honey Mustard Sauce:      

3/4 cup   Yogurt 
1/4 cup   Mayonnaise 
1/4 cup   Robert Rothschild Farm Raspberry Honey Mustard


Combine first 5 ingredients in a 9 x 13 inch pan. Add chicken. Cover and chill at least 2 hours. Drain chicken, reserve 1/2 cup marinade. Return chicken to baking dish. Combine Raspberry Honey Mustard, sesame seeds and reserved marinade; pour over chicken. Bake at 350 degrees F for 30 minutes or until done, turning once. Remove from marinade mixture and drain. Honey Mustard Sauce: Combine all ingredients. Serve chicken strips on platter with dip.