Recipe - Curried Chicken Breast

6 Skinless boneless chicken
breast (about 2 pounds)
2/3 cup Plain nonfat yogurt
1 teaspoon Ground coriander
1 teaspoon Ground ginger
1 teaspoon Sesame seed
One fourth teaspoon Cayenne
1/8 teaspoon Ground turmeric
4 Cloves garlic, crushed
3 lg Onions, thinly cut or sliced up
1 tablespoon Margarine
Paprika to taste
1 small 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 10inch 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

SOURCE: Betty Crocker's New Choices Cookbook

From Bob Hogan, LuciferNet Cuisine 1995

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini