Title: Chicken Fingers From Joan Johnson
Categories: Mom Diet Poultry Appetizer
Yield: 3 Servings

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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