Curried chicken breast

Yield: 6 Servings

Ingredients:

6 ea 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 ea Cloves garlic crushed
3 lg Onions thinly sliced
1 tb Margarine Paprika to taste
1 sm Cucumber

Instructions:

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 SOURCE: Betty Crocker's New Choices Cookbook From Bob Hogan Lucifer-Net Cuisine 1995