Chicken fingers

Yield: 24 fingers

Measure Ingredient
¾ pounds Boneless/skinless chicken
2 tablespoons 2% yogurt
12 \N Soda crackers, crushed
1 teaspoon Dried thyme
½ cup 2% yogurt
2 tablespoons Catsup
2 tablespoons Finely chopped celery
½ teaspoon Dried marjoram
¼ teaspoon Curry powder
\N \N Salt
2 teaspoons Soy sauce
½ teaspoon Chopped garlic
\N \N Pepper

CHICKEN FINGERS

SAUCE

Chicken Fingers: Trim chicken of all fat. Cut chicken into 8 even strips. In a bowl combine chicken strips and yogurt. Stir gently to coat each piece of chicken. In a shallow dish or plate, combine cracker crumbs, thyme, marjoram and curry. With fork, place each chicken strip in crumbs and roll to coat with crumbs. Place on a cake rack set in a baking pan or dish. Repeat with remaining chicken strips until all are coated and lined up in a single layer on rack.

Bake in a 375 degree oven for 25 minutes or until crumbs are lightly browned and crisp. Remove from oven and sprinkle lightly with salt to taste.

Sauce: Combine yogurt, catsup, celery, soy sauce, garlic, if desired and pepper to taste. Serve as a dip for Chicken Fingers.

Makes 24 fingers, 3 Servings. 1 serving = 8 fingers and 4 Tablespoons Sauce

: 3 protein choice

: 1 starchy choice

: 15 g carbohydrate

: 22 g protein

: 10 g fat

: 1000 kilojoules

: 238 calories

Submitted By JANE KNOX On 10-26-94

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