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| RECIPE FOR CHICKEN FINGERS FROM JOAN JOHNSON |
Title: Chicken Fingers From Joan Johnson
Category: Low Cal-fat
Serves: 3
Ingredients:
| 3.00 | | Boneless chicken breasts- | | | 4 oz each | | 2.00 | T | Low fat yogurt | | 12.00 | | Soda crackers, crushed | | 1.00 | t | Dried thyme | | 0.50 | t | Dried marjoram | | 0.25 | t | Curry powder | | | Salt |
Instructions:
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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