Chicken fingers from joan johnson
Yield: 3 Servings
Ingredients:
- 3 Boneless chicken breasts-
- 4 oz each
- 2 tb Low fat yogurt
- 12 Soda crackers crushed
- 1 ts Dried thyme
- 1/2 ts Dried marjoram
- 1/4 ts Curry powder
Instructions:
Salt 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 c low fat yogurt 2 T catsup 2 T finely chopped celery 2 t 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.
