Ingredients

Chicken Fingers:
3/4 lb. chicken, boneless, skinless
2 Tbsp. yogurt, 2 percent
12 soda crackers, crushed
1 tsp. dried thyme
1/2 tsp. dried marjoram
1/4 tsp. curry powder
salt
Sauce:
1/2 C. yogurt, 2 percent
2 Tbsp. catsup
2 Tbsp. celery, finely chopped
2 tsp. soy sauce
1/2 tsp. garlic chopped
pepper

Cooking Instructions

Chicken Fingers: Trim chicken of all fat. Cut chicken into 8 even strips. In a bowl, combine chicken strips and yogurt. Stir gently to coat each piece of chicken. In a shallow dish or plate, combine cracker crumbs, thyme, marjoram and curry. With 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 at 375 degrees F. for 25 minutes, or until crumbs are lightly browned and crisp. Remove from oven and sprinkle lightly with salt to taste. For sauce, combine yogurt, catsup, celery, soy sauce, garlic, if desired, and pepper to taste. Serve as a dip.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)