Chicken fingers from joan johnson
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Boneless chicken breasts- | |
| 4 oz each | ||
| 2 | tablespoons | Low fat yogurt |
| 12 | Soda crackers, crushed | |
| Dipping Sauce | ||
| 1 | teaspoon | Dried thyme |
| ½ | teaspoon | Dried marjoram |
| ¼ | teaspoon | Curry powder |
| Salt | ||
Directions
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.
====================================================================== ½ c low fat yogurt 2 T catsup 2 T finely chopped celery 2 t light soy sauce ½ t very finely minced garlic fresh ground pepper Combine all, and pepper to taste.
Makes 3 servings, 8 fingers each.