Chicken Fingers From Joan Johnson

Recipe Ingredients

3		Boneless chicken breasts-
2 tablespoons	30ml	Low fat yogurt
12		Soda crackers - crushed
1 teaspoon	5ml	Dried thyme
1/2 teaspoon	2.5ml	Dried marjoram
1/4 teaspoon	1.3ml	Curry powder
		Salt

Recipe Instructions

1. Trim breasts of any fat. Cut each into 8 even strips. In a bowl, combine the chicken strips and yogurt. Stir gently to coat each piece evenly.

2. In a shallow dish or plate, combine the crumbs, thyme, marjoram, and curry. With a fork, place each chicken strip in crumbs and roll to coat.

3. Place on a cake rack set in a baking dish or pan. Repeat with remaining strips until all are coated and lined up in a single layer on the rack.

4. Bake at 375F for 25 minutes or until crumbs are lightly brown and crisp. Remove from oven and sprinkle with salt to taste.

Dipping Sauce:

1/2 cup low fat yogurt

2 tablespoons catsup 2 T finely chopped celery

2 teaspoons light soy sauce 1/2 t very finely minced garlic fresh ground pepper

Combine all, and pepper to taste.

Makes 3 servings, 8 fingers each.

Source:
Unknown Cookbook

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