Chicken Fingers with Dipping Sauce
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INGREDIENTS 4 boneless, skinless chicken breast halves
2 tablespoons plain lowfat yogurt
15 soda crackers, crushed
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon curry powder
Salt, to tasteDIPPING SAUCE
1/2 cup plain lowfat yogurt
2 tablespoons ketchup
2 tablespoons celery, finely chopped
2 teaspoons soy sauce
1/2 teaspoon finely chopped garlic, optional
1/4 teaspoon freshly ground black pepperTrim visible fat from chicken; cut each breast into 6 even strips. Coat chicken pieces with yogurt.
Combine cracker crumbs, thyme, marjoram, and curry. Roll chicken strips in crumbs.
Place chicken in single layer on cake rack set in baking pan. Bake at 375 degrees for 25 minutes or until crumbs are lightly browned and crisp, and chicken is cooked through. Remove from oven.
FOR DIPPING SAUCE - Combine yogurt, catsup, celery, soy sauce, garlic, and pepper to taste. Serve as a dip for chicken fingers.