Chicken Fingers From Joan Johnson

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 ½ c low fat yogurt 2 T catsup 2 T finely chopped celery 2 t light soy sauce ½ t very finely minced garlic fresh ground pepper

Combine all, and pepper to taste.

Makes 3 servings, 8 fingers each.

Your Chicken Fingers From Joan Johnson is ready. Good luck!