Severed Fingers with Bloody Dipping Sauce

Prep and Cook

• 1
  Rinse the chicken under cold water and pat dry. Slice each breast into strips and set aside.
• 2
  Combine the yogurt, salt, pepper and mustard in a bowl. Add the chicken and allow to marinate for a minimum of 30 minutes.
• 3
  Preheat the oven to 400°F. While the chicken is resting, remove all of the crackers from the packaging; place them in a large re-sealable bag and pound with a rolling pin until a rough crumb remains.
• 4
  Dredge the chicken into the crackers and coat all sides well. Place on a baking sheet and repeat with the remaining chicken. Bake for 15 minutes, or until cooked through and crackers turn golden brown.
• 5
  While the chicken is cooking, use a clean paintbrush and apply the red food colouring to the almonds. Set aside.
• 6
  Remove the chicken strips from the oven. Apply a small amount of ketchup to the back of each almond and press one into the thin end of each chicken strip.
• 7
  Serve with a bowl of ketchup.