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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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