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
	
	-----DIPPING SAUCE-----
	
	
	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.

	
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