Recipes

BREADED CHICKEN FINGERS

1 lb. chicken breasts, skinned and fat removed
1/2 cup yogurt cheese
1 Tbsp. ketchup
1 tsp. Colman's Mustard
1/2 tsp. Worcestershire sauce
1/4 tsp. freshly ground black pepper
1 1/2 cups saltine cracker crumbs
1/2 tsp. garlic powder
1 tsp. dried dill weed

Prepare a baking sheet by spraying with a no-stick vegetable spray.

Preheat oven to 400 F.

Cut chicken breasts into 3/4" strips and pat dry with paper towelling. In a mixing bowl, combine yogurt cheese, ketchup, Colman's Mustard, Worcestershire sauce and pepper and mix well to blend. Place cracker crumbs, garlic powder and dried dill weed into a medium size bowl and combine well. Roll coated chicken breasts one at a time in cracker crumbs. Place chicken strips in a single layer on baking prepared baking sheet and bake in preheated 400 F oven for 15 minutes.

Turn strips over and bake for an additional 10 to 12 minutes or until  lightly browned and cooked through. Test for doneness by cutting into one strip, there should be no pink showing.

Serve immediately.

If desired, dip chicken strips into a Sweet & Sour Sauce.

Submitted by Mustard-James' friend: Uncle Bill <wanatoos@direct.ca>

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