Chicken fingers
24 fingers
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Boneless/skinless chicken |
| 2 | tablespoons | 2% yogurt |
| 12 | 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 |
| Salt | ||
| 2 | teaspoons | Soy sauce |
| ½ | teaspoon | Chopped garlic |
| Pepper | ||
Directions
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