Title: Curried Chicken Breast
Categories: Main dish, Poultry, Low-fat, Cyberealm
Yield: 6 Servings

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

SOURCE: Betty Crocker's New Choices Cookbook

From Bob Hogan, Lucifer-Net Cuisine 1995

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