|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
4 servings |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
3 (4 oz. each) boneless chicken breasts
2 tbsp. low fat yogurt
12 soda crackers, crushed
1 tsp. dried thyme
1/2 tsp. dried marjoram
1/4 tsp. curry powder
Salt
Dipping Sauce:
1/2 cup low-fat yogurt
2 tbsp. ketchup
2 tbsp. finely chopped celery
2 tsp. light soy sauce
1/2 tsp. very finely minced garlic
Freshly ground pepper
|
Directions:
|
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.
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. 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.
Bake at 375°F for 25 minutes or until crumbs are lightly brown and crisp. Remove from oven and sprinkle with salt to taste.
Dipping sauce:
Combine all and add pepper to taste.
|
|
|
Makes 4 servings of 6 fingers each.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
