Chicken Fingers From Joan Johnson recipe
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Timings & Yeildings
Prepration :
Cooking :
Total :
Yeildings: 3servings
Direction and Ingredients

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


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.

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