Chicken Fingers
Yield
3 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chicken breasts
boneless and skinless, 4 oz each |
|
| 2 | tablespoons | yogurt, low-fat | |
| 12 | each |
soda crackers
crushed |
* |
| 1 | teaspoon |
thyme
dried |
*
|
| ½ | teaspoon |
marjoram
dried |
*
|
| ¼ | teaspoon | curry powder |
|
| 1 | pinch | salt |
*
|
Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Directions
- 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.
- 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.
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.
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.
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