Recipe - Chicken Fingers From Joan Johnson

3 Boneless chicken breasts
4 ounce each
2 tablespoon Low fat yogurt
12 Soda crackers, crushed
1 teaspoon Dried thyme
One half teaspoon Dried marjoram
One fourth teaspoon 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.

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Dipping Sauce
One half cup low fat yogurt 2 T catsup
2 T finely chopped celery 2 t light soy sauce
One half t very finely minced garlic fresh ground pepper

Combine all, and pepper to taste.

Makes 3 servings, 8 fingers each.

Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip