Chicken Fingersappetizers, diabetic, main dish, poultry ----CHICKEN FINGERS---- 3/4 lb boneless/skinless chicken 2 tablespoon 2% yogurt 12 soda crackers; crushed 1 teaspoon dried thyme 1/2 teaspoon dried marjoram 1/4 teaspoon curry powder 1 salt ----SAUCE---- 1/2 cup 2% yogurt 2 tablespoon catsup 2 tablespoon celery; finely chopped 2 teaspoon soy sauce 1/2 teaspoon garlic; chopped 1 pepper Chicken Fingers: Trim chicken of all fat. Cut chicken into 8 even strips. In a bowl combine chicken strips and yogurt. Stir gently to coat each piece of chicken. In a shallow dish or plate, combine cracker crumbs, thyme, marjoram and curry. With 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 375 degree 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. 1 serving = 8 fingers and 4 Tablespoons Sauce : 3 protein choice : 1 starchy choice : 15 g carbohydrate : 22 g protein : 10 g fat : 1000 kilojoules : 238 calories |
