Tandoori Chicken

 

1/4

teaspoon water

1/8

teaspoon ground mustard

1/2

cup Yoplait® Fat Free plain yogurt (from 2-lb container)

2

tablespoons lemon juice

3/4

teaspoon paprika

1/4

teaspoon ground cardamom

1/4

teaspoon salt

1/8

teaspoon ground ginger

1/4

teaspoon ground cumin

1/4

teaspoon crushed red pepper flakes

1/8

teaspoon pepper

1

clove garlic, finely chopped

4

boneless skinless chicken breasts (about 1 1/4 lb)

Lemon slices, if desired

• 1 In small bowl, mix water and mustard; stir in remaining ingredients except chicken and lemon slices. Place chicken in shallow glass or plastic bowl. Pour marinade over chicken; turn to coat with marinade. Cover; refrigerate at least 12 hours but no longer than 24 hours to marinate.
• 2 Heat oven to 375°F. Remove chicken from marinade; discard marinade. Place chicken in ungreased 13x9-inch (3-quart) glass baking dish. Bake about 45 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
• 3 To serve, garnish with lemon slices.