Chicken fingers w/dipping sauce

24 servings

Ingredients

Quantity Ingredient
4 Boneless skinless --
Chicken
Halves
2 tablespoons Plain lowfat yogurt
15 Soda crackers -- crushed
1 teaspoon Dried thyme
½ teaspoon Dried marjoram
¼ teaspoon Curry powder
Salt to taste
½ cup Plain lowfat yogurt
2 tablespoons Catsup
2 tablespoons Celery -- finely chopped
2 teaspoons Soy sauce
½ teaspoon Garlic, finely chopped -- optional
¼ teaspoon Ground black pepper

Directions

DIPPING SAUCE

Trim 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~F for 25 minutes or until crumbs are lightly browned and crisp. Remove from oven. Nutrition Analysis per serving: 67cal; 9gm pro; 3gm carb; 2gm fat; 7 Combine yogurt, catsup, celery, soy sauce, garlic (if desired) and pepper to taste. Serve as dip for chicken fingers. Nutrition Analysis per serving: 10 cal; 1gm pro; 2gm carb; trace fat; 103mg sod; 1mg chol. Serving Size: 1/12th of the recipe.

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