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Jordanian Chicken Fingers

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Description Edit

Ingredients Edit

  • 4 Boneless skinless -- Chicken halves
  • 2 tablespoons Plain lowfat yogurt
  • 15 Soda crackers—crushed
  • 1 teaspoon Dried thyme
  • 1/2 teaspoon Dried marjoram
  • 1/4 teaspoon curry powder
  • salt to taste

Directions Edit

  1. Trim visible fat from Chicken; cut each breast into 6 even strips.
  2. Coat Chicken pieces with yogurt.
  3. Combine cracker crumbs, thyme, marjoram and curry.
  4. Roll Chicken strips in crumbs.
  5. Place Chicken in single layer on cake rack set in baking pan.
  6. Bake at 375~F for 25 minutes or until crumbs are lightly browned and crisp.

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