Chicken Fingers With Dipping Sauce

• 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

DIPPING SAUCE

• 1/2 cup Plain lowfat yogurt
• 2 tablespoons Catsup
• 2 tablespoons Celery -- finely chopped
• 2 teaspoons Soy sauce
• 1/2 teaspoon Garlic, finely chopped -- opt.
• 1/4 teaspoon Ground black pepper

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

FOR DIPPING SAUCE: Combine yogurt, catsup, celery, soy sauce, garlic (if desired) and pepper to taste. Serve as dip for chicken fingers.