Cooking Recipe Chicken Fingers From Joan Johnson
Recipe Ingredients
Directions
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 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.