Chicken Fingers

| Next >>

Title: Chicken Fingers
Yield: 3 Servings
Categories: Low-cal, Poultry, Appetizers


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

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

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.