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The Recipe Instructions |
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Ingredients
6 each skinless boneless chicken -breast (, about 2 pounds)
2/3 cup plain nonfat yogurt
1 tsp ground coriander
1 tsp ground ginger
1 tsp sesame seed
1/4 tsp cayenne
1/8 tsp ground turmeric
4 each cloves garlic, crushed
3 large onions, thinly sliced
1 tbsp margarine
1 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
Servings: 6
Diet Curried Chicken Breast Recipe brought to you by Diet Recipes To-Go
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