Ingredients

6 skinless boneless chicken breast (about 2 lb.)
2/3 C. plain nonfat yogurt
1 tsp. ground coriander
1 tsp. ground ginger
1 tsp. sesame seed
1/4 tsp. cayenne
1/8 tsp. ground turmeric
4 cloves garlic, crushed
3 large onions, thinly sliced
1 Tbsp. margarine
paprika to taste
1 small cucumber

Cooking Instructions

Place chicken in un-greased 13x9x2-inch baking dish. 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. 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.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)