Chicken Fingers

Name: Chicken Fingers
Yield: 3
Cuisine: Indian
Ingredients: chicken breasts; yogurt, low-fat; soda crackers; thyme; marjoram; curry powder; salt

Yield

3 servings

Prep

20 min

Cook

25 min

Ready

45 min

Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium

Ingredients

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	*

Ingredients

Amount	Measure	Ingredient	Features
3	each	chicken breasts boneless and skinless, 4 oz each
3E+1	ml	yogurt, low-fat
12	each	soda crackers crushed	*
5	ml	thyme dried	*
2.5	ml	marjoram dried	*
1.3	ml	curry powder
1	pinch	salt	*

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.