Chicken Fingers W/dipping Saucepoultry 4 boneless skinless -- 1 chicken 1 halves 2 tablespoon plain lowfat yogurt 15 soda crackers -- crushed 1 teaspoon dried thyme 1/2 teaspoon dried marjoram 1/4 teaspoon curry powder 1 salt to taste DIPPING SAUCE----- 1/2 cup plain lowfat yogurt 2 tablespoon catsup 2 tablespoon celery -- finely chopped 2 teaspoon soy sauce 1/2 teaspoon garlic, finely chopped -- 1 opt 1/4 teaspoon ground black pepper 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; 72mg sod; 25mg chol. Serving Size: 2 chicken fingers. FOR DIPPING SAUCE: 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. Recipe By : From: Terri Woltmon Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date: 04-15-94 (20:09) Num (4) Cooking |
