Ingredients
- 3/4 lb boneless/skinless chicken
- 2 tbsp 2% yogurt
- 12 soda crackers, crushed
- 1 tsp dried thyme
- 1/2 tsp dried marjoram
- 1/4 tsp curry powder
- 1 salt
SAUCE
· 1/2 cup 2% yogurt
· 2 tbsp catsup
· 2 tbsp celery, finely chopped
· 2 tsp soy sauce
· 1/2 tsp garlic, chopped
· 1 pepper
Preparation
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.
