Chicken Fingers

Yields:	3 servings
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	Preparation	20 minutes
	Cooking	25 minutes
	Ready In	45 minutes

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Ingredients

3	each	chicken breasts	boneless and skinless, 4 oz each
2	tablespoons	yogurt, low-fat
12	each	soda crackers	crushed
1	teaspoon	thyme	dried
1/2	teaspoon	marjoram	dried
1/4	teaspoon	curry powder
1	pinch	salt

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 powder.

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 375 F for 25 minutes or until crumbs are lightly brown Remove from oven and sprinkle with salt to taste.

Serve with your favourite dipping sauce.

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Member Review

Leek Potato Soup

This recipe sounds very good, but I usually add some cooked bacon to mine and then top each serving with sour cream and chives. Not exactly the "dieter's special", but quite yummy!