Title: Chicken Fingers
Categories: Diabetic Entree Appetizer Poultry
Yield: 24 Fingers

CHICKEN FINGERS
3/4	lb	Boneless/skinless chicken;
2	tb	2% yogurt;
12		Soda crackers; crushed
1	ts	Dried thyme;
1/2	ts	Dried marjoram;
1/4	ts	Curry powder;
		Salt;
SAUCE
1/2	c	2% yogurt;
2	tb	Catsup;
2	tb	Celery; finely chopped
2	ts	Soy sauce;
1/2	ts	Garlic; chopped
		Pepper;

Chicken Fingers: Trim chicken of all fat. Cut chicken into 8 even strips. In a bowl combine chicken strips and yogurt. Stir gently to coat each piece of chicken. In a shallow dish or plate, combine cracker crumbs, thyme, marjoram and curry. With fork, place each chicken strip in crumbs and roll to coat with crumbs. Place on a cake rack set in a baking pan or dish. Repeat with remaining chicken strips until all are coated and lined up in a single layer on rack. Bake in a 375 degree oven for 25 minutes or until crumbs are lightly browned and crisp. Remove from oven and sprinkle lightly with salt to taste.

Sauce: Combine yogurt, catsup, celery, soy sauce, garlic, if desired and pepper to taste. Serve as a dip for Chicken Fingers.

Makes 24 fingers, 3 Servings. 1 serving = 8 fingers and 4 Tablespoons Sauce : 3 protein choice : 1 starchy choice : 15 g carbohydrate : 22 g protein : 10 g fat : 1000 kilojoules : 238 calories

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