| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 4 | Servings | ||
INGREDIENTS
| 4 | Boneless skinless chicken | |
| Breasts | ||
| 1 | tb | Lemon juice |
| 3 | Cloves garlic — crushed | |
| 1/4 | ts | Cayenne |
| 1 | ts | Cornstarch mixed with 2 tsp. |
| Water | ||
| 3/4 | c | Fat-free plain yogurt |
| 2 | ts | Ginger |
| 1 | ts | Cumin |
| 1/4 | ts | Paprika |
INSTRUCTIONS
Preheat oven at 350. Prepare a baking pan lined with foil with cooking spray. Prepare marinade by combining yogurt, lemon juice, ginger, garlic, cumin, and cayenne in a small bowl. Place chicken with plastic wrap and refrigerate for 8 hours or overnight. Remove marinade from bowl to prepared baking pan, leave coated chicken pieces in pan. Bake for 5 minutes covered, rearrange chicken pieces; drain liquid and discard. Stir cornstarch mixture into marinade and spread over chicken pieces. Sprinkle with paprika. Recover and bake for 30 minutes or until tender and juices run clear. Recipe By : Anita A. Matejka File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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