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Chicken Fingers

 

28

Yield

3

servings

Prep

20

min

Cook

25

min

Ready

45

min

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

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
*
½ teaspoon marjoram
dried
*
¼ 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.

  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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 14820% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 71mg 3%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 54g
Vitamin A 0% Vitamin C 0%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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