Tandoori Chicken Breasts

1/2 cup nonfat plain yogurt (you can use tofu as well)

2 teaspoons lemon juice

2 teaspoons oil

1 teaspoon curry powder

3/4 teaspoon paprika

1/2 teaspoon cumin

1/2 teaspoon sea salt

1/4 teaspoon ginger

1/8 teaspoon cinnamon

1/8 teaspoon ground red pepper (cayenne)

2 boneless skinless chicken breast halves

In shallow glass dish, combine yogurt, lemon juice and oil; blend well. Add all remaining ingredients except chicken breast halves; blend well. Add chicken; turn to coat. Cover; refrigerate 30 to 60 minutes to marinate.

Line 15x10x1 inch baking pan with foil; spray foil with nonstick cooking spray. Remove chicken from marinade; place in foil lined pan. Discard any marinade.

Broil 4 to 6 inches from heat for 8 to 10 minutes or until chicken is fork-tender and juices run clear, turning once.

2 servings