February Recipe - numero dos

Okay, Okay so I know I have been falling behind on blog posts, but it has been really busy at work and by the time I get home - sorry to say - I just haven't like looking at a computer. But I am here now and ready to share my second new recipe for February (if you remember by first was the cake balls).  I actually made this recipe last Sunday night for dinner and it was kind of unusual but very good. Mr. C gave it two thumbs up and said it was keeper.

Tandoori-Spiced Chicken
Source: January/ February 2011 Cooking Light

Ingredients

• 1 1/2  cups  plain 2% reduced-fat Greek yogurt
• 2  tablespoons  grated onion
• 1  tablespoon  grated peeled fresh ginger
• 1  tablespoon  canola oil
• 1  teaspoon  ground cumin
• 1/2  teaspoon  ground red pepper
• 1/4  teaspoon  ground turmeric
• 3  garlic cloves, minced
• 4  (6-ounce) skinless, boneless chicken breast halves
• 1/2  teaspoon  salt
• Cooking spray

Preparation

1. Combine first 8 ingredients in a heavy-duty zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 2 hours, turning occasionally.

2. Once the Chicken as marinated for at least 2 hours, place a small roasting pan in oven. Preheat broiler to high. Remove chicken from bag; discard marinade. Sprinkle both sides of chicken evenly with salt. Place chicken on preheated pan coated with cooking spray. (Make sure the pan is really hot so it sears the chicken when you first add it to the pan.) Broil in middle of oven for 15 minutes or until done, turning after 7 minutes.

I served the chicken over white rice and fresh green beans on the side.