Recipe 4 All: Chicken Fingers From Joan Johnson Recipe — Every recipe in the World on this site.

Recipe 4 All: Chicken Fingers From Joan Johnson Recipe

Chicken Fingers From Joan Johnson

Yield: 3 servings
3  Boneless chicken breasts-
  4 oz each
2tablespoon Low fat yogurt
12  Soda crackers, crushed
1teaspoon Dried thyme
½teaspoon Dried marjoram
¼teaspoon Curry powder

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

Dipping Sauce ½ c low fat yogurt 2 T catsup 2 T finely chopped celery 2 t light soy sauce ½ t very finely minced garlic fresh ground pepper

Combine all, and pepper to taste.

Makes 3 servings, 8 fingers each.

Your Chicken Fingers From Joan Johnson is ready. Good luck!

Related recipes: Mom's best, Low-cal, Poultry, Appetizers

Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes
Home | World Cuisine | Glossary | Software | Privacy Policy