Preparation:
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 toweling. 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 and Sour Sauc |
