===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 07-17-94 (21:32)             Number: 367
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Sassy Chicken Fingers          Conf: (37) Home Cooki
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MMMMM-----Meal-Master - formatted by MMCONV 1.50

     Title: Sassy Chicken Fingers
Categories: Chicken,
  Servings: 1

Hot, moist chicken baked in a crusty crumb makes finger-licking good
eating when dipped in a cool, creamy sauce.  The "heat" in the sauce
will depend on the amount of freshly ground pepper used.

CHICKEN FINGERS

3 boneless and skinless chicken breasts (3/4 lb)
2 tbsp 2% yogurt
12 soda crackers, crushed
1 tsp dried thyme
1/2 tsp dried marjoram
1/4 tsp curry powder
salt

SAUCE

1/2 cup 2% yogurt
2 tbsp catsup
2 tbsp finely chopped celery
2 tsp soy sauce
1/2 tsp very finely chopped garlic, optional
freshly ground pepper

CHICKEN FINGERS:  Trim breasts of any visible fat.  Cut each breast into
8 even strips. In a bowl, combine chicken strips and yogurt.  Stir
gently to coat each piece of chicken with yogurt.  In a shallow dish or
plat, combine cracker crumbs, thyme, marjoram and curry.  With a fork,
place each chicken strip in crumbs and roll to coat with crumbs.  Place
on a cake rack set in a baking pan or dish.  Repeat with remaining
chicken strips until all are coated and lined up in a single layer on
rack.  Bake in a 375F oven for 25 minutes or until crumbs are lightly
browned and crisp.  Remove from oven and sprinkle lightly with salt to
taste.

SAUCE:  Combine yogurt, catsup, celery, soy sauce, garlic, if desired,
and pepper to taste.  Serve as a dip for Chicken Fingers.

Makes 24 fingers, 3 servings, 8 fingers each.

Each serving: 8 finger, 4 tbsp sauce = 15 g carbo, 22 g protein, 10 g
fat, 1000 kilojoules ( 238 calories)

Converted by MMCONV vers. 1.50
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