Chicken Fingers

Servings: 24
Ingredients:

------------------------------CHICKEN FINGERS------------------------------
3/4 lb Boneless/skinless chicken;        1/2 ts Dried marjoram;
2 tb 2% yogurt;                        1/4 ts Curry powder;
12    Soda crackers; crushed                   Salt;
1 ts Dried thyme;

———————————–SAUCE———————————–
1/2 c 2% yogurt; 2 ts Soy sauce;
2 tb Catsup; 1/2 ts Garlic; chopped
2 tb Celery; finely chopped Pepper;

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

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