"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

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.


Added: Thursday, May 12, 2005


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

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

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:
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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