Chicken Fingers With Plum Dipping Sauce

From elizabeth baird's cook's own 'chicken' cookbook, 2006, a copy of which i received in a recent cookbook swap!!

For fingers ~ preheat oven to 400f & grease a rimmed baking sheet well.

Cut each chicken breast crosswise into 4 or 5 strips , then pat dry.

Place cracker crumbs in shallow dish , & put mayaonnaise in a bowl.

Add chicken strips to mayo & turn to coat all over.

Transfer chicken strips , one at a time , to cracker crumbs , patting crumbs all over the chicken strip.

Arrange chicken strips in single layer on prepared baking sheet , & bake 15 minutes.

Turn strips over & bake another 10 to 12 minutes more or until golden & no longer pink inside.

For dipping sauce ~ while fingers are baking , in a small serving bowl , stir together ketchup , plum sauce & soy sauce.

Place in center of serving platter , & when fingers are baked , arrange them around the bowl.

soda crackers, mayonnaise, boneless skinless chicken breasts, ketchup, plum sauce, soy sauce