| 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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