Chicken Fingers
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)