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 |
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Instructions
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.
Author's Comments
Makes 4 servings of 6 fingers each.
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