Chicken Fingers

Ready in 1 hour

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Original recipe makes 24 Servings



~-----------------------FINGERS-------------------------------------------- ~ 3/4 lb Boneless/skinless chicken 2 tb 2% yogurt 12 Soda crackers, crushed 1 ts Dried thyme 1/2 ts Dried marjoram 1/4 ts Curry powder : Salt ~------------------------------SAUCE--------;------------------------------ ~ : H 1/2 c 2% yogurt 2 tb Catsup 2 tb Finely chopped celery 2 ts Soy sauce 1/2 ts Chopped garlic : 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 Submitted By JANE KNOX On 10-26-94 Posted to EAT-L Digest 05 Sep 96 Date: Thu, 5 Sep 1996 21:52:05 -0500 From: LD Goss

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