"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chicken Fingers  Recipe

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This recipe for Chicken Fingers , by , is from The Light Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, May 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 boneless chicken breasts
1 4 oz each
2 tb low fat yogurt
12 soda crackers, crushed
1 ts dried thyme
1/2 ts dried marjoram
1/4 ts curry powder
1 tsp salt

Directions:
Directions:
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 1/2 c low fat yogurt 2 T
catsup 2 T finely chopped celery 2 t light soy sauce 1/2 t very finely
minced garlic fresh ground pepper

Combine all, and pepper to taste.

Number Of Servings:
Number Of Servings:
3
Preparation Time:
Preparation Time:
About a Half Hour to an Hour
Personal Notes:
Personal Notes:
Makes 3 servings, 8 fingers each

 

 

 

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