Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Turkey breasts (2 large |
| \N \N | Breasts) -- skinned |
| ½ teaspoon | Ground coriander |
| ½ teaspoon | Paprika |
| ¼ teaspoon | Turmeric |
| ½ teaspoon | Cumin |
| ¼ teaspoon | Cayenne pepper |
| ¼ teaspoon | Cinnamon |
| 2 tablespoons | Grated gingerroot |
| 1 tablespoon | Olive oil |
| 2 tablespoons | Lemon juice |
| ½ cup | Nonfat plain yogurt |
| \N \N | Minced green onions -- for |
| \N \N | Garnish |
1. Place turkey breasts in a large baking pan. In a small bowl combine coriander, paprika, turmeric, cumin, cayenne, cinnamon, gingerroot, olive oil, lemon juice, and yogurt. Spread over top of turkey breasts. Cover pan with plastic wrap and refrigerate for 2 hours.
2. Preheat oven to 350 degrees F. Unwrap pan and place in oven; bake for 40 minutes, basting occasionally with pan juices. To serve, slice turkey, drizzle with pan juices, and garnish with green onions.
Recipe By : the California Culinary Academy