---------- Recipe via Meal-Master (tm) v8.00

      Title: Sassy Chicken Fingers
 Categories: poultry, main dish
      Yield: 24 fingers

           ----CHICKEN FINGERS---
      3    boneless and skinless
           -chicken breasts (3/4 lb)
      2 tb 2% yogurt
     12    soda crackers, crushed
      1 ts dried thyme
    1/2 ts dried marjoram
    1/4 ts curry powder salt
           ---SAUCE----
    1/2 c  2% yogurt
      2 tb catsup
      2 tb finely chopped celery
      2 ts soy sauce
    1/2 ts finely chopped garlic, opt.
           freshly ground pepper

  CHICKEN FINGERS:  Trim breasts of any visible fat.  Cut each breast into 8
  even strips. In a bowl, combine chicken strips and yogurt.  Stir gently to
  coat each piece of chicken with yogurt.  In a shallow dish or plat, combine
  cracker crumbs, thyme, marjoram and curry.  With a fork, place each chicken
  strip in crumbs and roll to coat with crumbs.  Place on a cake rack set in
  a baking pan or dish.  Repeat with remaining chicken strips until all are
  coated and lined up in a single layer on rack. Bake in a 375F oven for 25
  minutes or until crumbs are lightly browned and crisp. Remove from oven and
  sprinkle lightly with salt to taste.

  SAUCE:  Combine yogurt, catsup, celery, soy sauce, garlic, if desired, and
  pepper to taste.  Serve as a dip for Chicken Fingers.

  Makes 24 fingers, 3 servings, 8 fingers each.

  Hot, moist chicken baked in a crusty crumb makes finger-licking good eating
  when dipped in a cool, creamy sauce.  The "heat" in the sauce will depend
  on the amount of freshly ground pepper used.

  Each serving: 8 finger, 4 tbsp. sauce = 15 g carbo, 22 g protein, 10 g fat,
  1000 kilojoules ( 238 calories)
From: SWEET THING #10 @4203
-----