Ingredients:
4 whole skinless chicken breasts, split
1/2 cup plain low-fat yogurt
1 tablespoon fresh lemon juice
4 garlic cloves, crushed
1 tablespoon grated fresh ginger
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon whole cumin seeds or 1/4 teaspoon caraway seeds
1/4 cup margarine, melted
lettuce leaves
green chilies
lime wedges
radishes
Directions:
Lightly score breasts.
In a small bowl, combine yogurt, lemon juice, garlic, ginger, coriander, cumin, paprika, cayenne pepper and whole cumin or caraway- Blend thoroughly.
Using a pastry brush, brush generously over breasts.
Cover and refrigerate 12 hours or overnight.
Place breasts on a non-stick sprayed shallow baking pan and drizzle with melted margarine.
Bake at 500 degrees for 8 to 10 minutes then at 350 degrees until breasts are done, about 20 to 25 minutes.
Arrange breasts on lettuce leaves and garlish with chilies, lime wedges and radishes.
Servings: 8
Time preparation: 20 min.
Time total: 55 min.