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Recipe by: pierre-joseph
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6 ea Skinless boneless chicken
--breast (about 2 pounds)
2/3 c Plain nonfat yogurt
1 ts Ground coriander
1 ts Ground ginger
1 ts Sesame seed
1/4 ts Cayenne
1/8 ts Ground turmeric
4 ea Cloves garlic, crushed
3 lg Onions, thinly sliced
1 tb Margarine
Paprika to taste
1 sm Cucumber
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
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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