Recipe Detail Chicken Fingers From Joan Johnson

Chicken Fingers From Joan Johnson

3 Boneless chicken breasts- 4 oz each 2 tb Low fat yogurt 12 Soda crackers, crushed 1 ts Dried thyme 1/2 ts Dried marjoram 1/4 ts Curry powder Salt 1. 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.
2. 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.
3. 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.
4. Bake at 375F for 25 minutes or until crumbs are lightly brown and crisp. Remove from oven and sprinkle with salt to taste. ===== Dipping Sauce 1/2 c low fat yogurt 2 T catsup
2 T finely chopped
celery 2 t light soy sauce
1/2 t very finely minced garlic fresh ground pepper Combine all, and pepper to taste. Makes 3 servings, 8 fingers each.


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