Curried chicken breast
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Skinless boneless chicken breast (about 2 pounds) |
| ⅔ | cup | Plain nonfat yogurt |
| 1 | teaspoon | Ground coriander |
| 1 | teaspoon | Ground ginger |
| 1 | teaspoon | Sesame seed |
| ¼ | teaspoon | Cayenne |
| ⅛ | teaspoon | Ground turmeric |
| 4 | eaches | Cloves garlic, crushed |
| 3 | larges | Onions, thinly sliced |
| 1 | tablespoon | Margarine |
| Paprika to taste | ||
| 1 | small | Cucumber |
Directions
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