Chicken Fingers With Dipping Sauce
4 Boneless skinless -- chicken halves
2 tablespoons Plain lowfat yogurt
15 Soda crackers -- crushed
1 teaspoon Dried thyme
1/2 teaspoon Dried marjoram
1/4 teaspoon Curry powder
Salt to taste
1/2 cup Plain lowfat yogurt
2 tablespoons Catsup
2 tablespoons Celery -- finely chopped
2 teaspoons Soy sauce
1/2 teaspoon Garlic, finely chopped -- opt.
1/4 teaspoon Ground black pepper
Trim visible fat from chicken; cut each breast into 6 even strips.
Coat chicken pieces with yogurt.
Combine cracker crumbs, thyme, marjoram and curry.
Roll chicken strips in crumbs. Place chicken in single layer on
cake rack set in baking pan. Bake at 375~F for 25 minutes or until crumbs
are lightly browned and crisp. Remove from oven
FOR DIPPING SAUCE:
Combine yogurt, catsup, celery, soy sauce, garlic (if desired)
and pepper to taste.
Serve as dip for chicken fingers.
Print This Recipe
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