6 Skinless boneless chicken
--breast (about 2 pounds)
2/3 c Plain nonfat yogurt
1 ts Ground coriander
1 ts Ground ginger
1 ts Sesame seed
1/4 ts Cayenne
1/8 ts Ground turmeric
4 Cloves garlic, crushed
3 lg Onions, thinly sliced
1 tb Margarine
Paprika to taste
1 sm Cucumber
Place chicken in ungreased rectangular baking dish.
13x9/2 inches.
Mix yogurt, coriander, ginger, sesame seed, red
pepper, turmeric and garlic; pour over chicken.
Turn chicken to coat with marinade. Cover and
refrigerate at least 4 hours, but no longer than 24
hours.
Heat oven to 350ø.
Cook onions in margarine in 10-inch nonstick skillet
over medium heat about 10 minutes, stirring
frequently, until onions are tender.
Remove chicken from baking dish; stir onions into
yogurt mixture in baking dish.
Place chicken on onion mixture. Sprinkle with paprika.
Bake uncovered about 1 hour or until juices of chicken
run clear.
Cut cucumber length lengthwise into halves; remove
seeds. Chop cucumber; sprinkle over chicken.
NUTRITIONAL INFORMATION (1 SERVING):
Calories 210 Protein
44%
Protein, g 29 Vitamin A
4%
Carbohydrate, g 10 Vitamin C
6%
Fat, g 6 Thiamin
: 6%
Unsaturated 4 Riboflavin
10%
Saturated 2 Niacin
: 42%
Dietary Fiber, g 2 Calcium
: 8%
Cholesterol, mg 70 Iron
: 8%
Sodium, mg 110
Potassium, mg 470
