Jordanian Chicken Fingers

Pat the boneless skinless chicken halves dry with paper towels and slice each piece lengthwise into finger-sized strips, approximately ½ inch wide.

In a small bowl, combine the plain lowfat yogurt with salt to taste and mix until smooth.

In a shallow dish, crush the soda crackers into fine breadcrumb-like pieces and mix in the dried thyme, dried marjoram, and curry powder.

Dip each chicken strip into the yogurt mixture, coating both sides lightly, then immediately dredge in the cracker-spice mixture, pressing gently so the coating adheres.

Arrange the coated chicken fingers on a baking sheet lined with parchment paper or lightly oiled foil.

Preheat the oven to 375°F (190°C) and bake the chicken fingers for 20–25 minutes until golden brown and the internal temperature reaches 165°F (74°C).

Remove from the oven and allow to cool for 2–3 minutes before serving.