Chicken Fingers From Joan Johnson

Recipe 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.

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.

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.

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 cup low fat yogurt 2 tablespoons catsup 2 T finely chopped celery 2 teaspoons 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.