Chicken Fingers

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.

1. 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.

1. 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.

2. Bake at 375℉ (190℃) for 25 minutes or until crumbs are lightly brown Remove from oven and sprinkle with salt to taste. Serve with your favourite dipping sauce.