INGREDIENTS

INSTRUCTIONS

~-----------------------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 <ldgoss@METRONET.COM>

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