Title: Chicken fingers
 Categories: Diabetic, Main dish, Appetizers, Poultry
      Yield: 24 Fingers
 
MMMMM----------------------CHICKEN FINGERS---------------------------
    3/4 lb Boneless/skinless chicken;
      2 tb 2% yogurt;
     12    Soda crackers; crushed
      1 ts Dried thyme;
    1/2 ts Dried marjoram;
    1/4 ts Curry powder;
           Salt;

MMMMM---------------------------SAUCE--------------------------------
    1/2 c  2% yogurt;
      2 tb Catsup;
      2 tb Celery; finely chopped
      2 ts Soy sauce;
    1/2 ts Garlic; chopped
           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