3    Boneless chicken breasts-

           4 oz each

      2 tb Low fat yogurt

     12    Soda crackers, crushed

      1 ts Dried thyme

    1/2 ts Dried marjoram

    1/4 ts Curry powder

           Salt
  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.
  ======================================================================
                                  Dipping Sauce
  1/2  c low fat yogurt                     2  T catsup

  2    T finely chopped celery              2  t light soy sauce

  1/2  t very finely minced garlic          fresh ground pepper

  Combine all, and pepper to taste.
  Makes 3 servings, 8 fingers each.