| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
March 1993 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Plain low-fat yogurt |
| 1/3 |
c |
Purchased mango chutney; (such as Major |
|
|
; Grey's) |
| 2 |
tb |
Chopped fresh cilantro |
| 4 |
|
Boneless skinless chicken breast halves |
| 1/2 |
c |
Fresh lemon juice |
| 3/4 |
c |
Sesame seeds |
| 4 |
lg |
Garlic cloves; minced |
| 4 |
ts |
Curry powder |
INSTRUCTIONS
Blend yogurt and chutney in processor. Add cilantro and process 5 seconds.
Transfer sauce to small bowl. (Can be prepared 1 day ahead. Cover and
chill.)
Arrange chicken in shallow dish. Pour lemon juice over. Refrigerate at
least 15 minutes and up to 30 minutes, turning chicken occasionally.
Preheat oven to 400F. Lightly grease baking sheet. Drain chicken. Combine
sesame seeds and garlic in shallow bowl. Sprinkle both sides of chicken
with curry powder. Season with salt and pepper. Press chicken into sesame
seed mixture, coating completely. Arrange chicken on prepared sheet. Bake
chicken until just cooked through, about 20 minutes. Let stand 15 minutes.
Cut chicken crosswise into 1/2-inch-wide strips.
Arrange chicken strips around edge of serving platter. Place chutney dip in
center and serve.
Serves 6.
Bon Appetit March 1993
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