Chicken fingers w/dipping sauce
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Boneless skinless -- | |
| Chicken | ||
| Halves | ||
| 2 | tablespoons | Plain lowfat yogurt |
| 15 | Soda crackers -- crushed | |
| 1 | teaspoon | Dried thyme |
| ½ | teaspoon | Dried marjoram |
| ¼ | teaspoon | Curry powder |
| Salt to taste | ||
| ½ | cup | Plain lowfat yogurt |
| 2 | tablespoons | Catsup |
| 2 | tablespoons | Celery -- finely chopped |
| 2 | teaspoons | Soy sauce |
| ½ | teaspoon | Garlic, finely chopped -- optional |
| ¼ | teaspoon | Ground black pepper |
Directions
DIPPING SAUCE
Trim visible fat from chicken; cut each breast into 6 even strips.
Coat chicken pieces with yogurt. Combine cracker crumbs, thyme, marjoram and curry. Roll chicken strips in crumbs. Place chicken in single layer on cake rack set in baking pan. Bake at 375~F for 25 minutes or until crumbs are lightly browned and crisp. Remove from oven. Nutrition Analysis per serving: 67cal; 9gm pro; 3gm carb; 2gm fat; 7 Combine yogurt, catsup, celery, soy sauce, garlic (if desired) and pepper to taste. Serve as dip for chicken fingers. Nutrition Analysis per serving: 10 cal; 1gm pro; 2gm carb; trace fat; 103mg sod; 1mg chol. Serving Size: 1/12th of the recipe.
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