Sliced Chicken Breasts

Total Time: 26 mins Preparation Time: 20 mins Cook Time: 6 mins

Ingredients

• Servings: 1
• 1 clove garlic
• 1 1/2 teaspoons kosher salt
• 1 small fresh red chilies or 1 small fresh green chile (like serrano or cayenne)
• 1/3 cup low-fat plain yogurt
• 1 tablespoon fresh lemon juice
• 2 teaspoons grated peeled fresh gingerroot
• 1 1/2 teaspoons ground coriander
• 3/4 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1/8 teaspoon ground cloves
• 4 boneless skinless chicken breast halves (approx 1 1/4 pounds total)
• 1 small red onion
• 2 teaspoons vegetable oil
• 1/2 cup low-fat plain yogurt
• 1 teaspoon fresh lemon juice
• 1 pinch cayenne
• garlic
• salt
• minced chili (including seeds for a spicier paste)

Recipe

• 1 stir together with garlic paste and remaining spice paste ingredients in a bowl.
• 2 cut 3 diagonal cuts about 1/4 inch deep in each chicken breast.
• 3 rub spice paste into cuts and all over chicken.
• 4 marinate chicken, covered, 30 minutes at cool room temperature.
• 5 preheat broiler and line broiler pan with foil.
• 6 cut onion in half through root end and reserve 1 half for sauce.
• 7 slice remaining onion half in thin slices, separating layers.
• 8 while broiling chicken, soak onion slices in ice water in small bowl.
• 9 arrange chicken leaving plenty of room between each piece on broiler pan.
• 10 coat chicken with 1 teaspoon vegetable oil and broil about 3 inches from heat 8 minutes.
• 11 turn chicken over and brush with remaining teaspoon vegetable oil.
• 12 broil chicken about 6 minutes or until lightly browned and no longer pink in the center.
• 13 prepare sauce while chicken is broiling: mince enough reserved onion to measure 1 tablespoon and stir all sauce ingredients together in a small bowl.
• 14 drain soaked onion and pat dry between paper towels.
• 15 top chicken with onion slices and serve with yogurt sauce.