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    Tandoori Chicken Breasts

    Source of Recipe

    4 (about 1 pound total) boneless, skinless
    chicken breasts
    1/4 cup plain low-fat yogurt
    1 clove garlic, crushed
    1/2 teaspoon paprika
    1/2 teaspoon turmeric
    1/2 teaspoon cumin
    1/2 teaspoon ground ginger
    dash cayenne
    dash freshly ground pepper

    Wash chicken and pat dry. Cut breasts in half crosswise, and put between pieces of waxed paper or plastic wrap. Pound chicken gently with side of meat mallet or bottom of a heavy glass to flatten each piece until 1/4 to 1/2 inch thick.
    Make tandoori paste by combining yogurt and all seasonings in a small bowl. Brush chicken pieces with seasoned paste, wrap in plastic wrap, and refrigerate at least 2 hours or overnight.
    Prepare a charcoal grill, letting coals burn ashen. Oil rack or prepare with nonstick cooking spray. Grill 2 to 4 minutes on each side, just until chicken is cooked through.

    Nutrition Facts:
    Amount Per Serving: Calories 140
    Fat 2 g, Cholesterol 65 mg,
    Sodium 85 mg,

    Serves 4




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