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3/4 pound boneless skinless chicken breasts
2 teaspoons 2% yogurt
12 pepper
1 teaspoon DRIED thyme
1/2 teaspoon dried marjoram
1/4 teaspoon curry powder
Salt

SAUCE
1/2 cup 2% yogurt
2 tablespoons ketchup
2 tablespoons finely chopped celery
2 teaspoons soy sauce
1/2 teaspoon chopped garlic
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.