Chicken Fingers From Joan Johnson

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.