INGREDIENTS

INSTRUCTIONS

CHICKEN
~-----------------------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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