Title: Chicken Fingers From Joan Johnson
Categories: Cyberealm, Mom's best, Low-cal, Poultry, Appetizers
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.

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

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