Anonymous Fri Oct 07 11:22:38 2005

6 skinless boneless chicken breast

halves (about

1-1/2 pounds)

2/3 cup plain nonfat yogurt

1 teaspoon ground coriander

1 teaspoon ground ginger

1 teaspoon sesame seed

1/4 teaspoon ground red pepper

(cayenne)

1/8 teaspoon ground turmeric

4 cloves garlic, crushed

3 large onions, thinly sliced

1 tablespoon margarine

Paprika

1 small cucumber

Place chicken in ungreased rectangular baking dish, 13 X 9 X 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 350 degrees. 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 lengthwise into halves; remove seeds. Chop cucumber; sprinkle over chicken. 6 servings