Meals Matter

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Contributed By: aprilspring
Woman's World

Ingredients

4 large (8 oz Each) chicken breast halves, bone in, skin removed

1 cup Plain nonfat yogurt

2 Large onions (about 3/4 lb.) diced into 1/4 in. squares

1 1/2 tsp. Ground cumin

1 1/2 tsp. Dried rosemary leaves, chopped

Salt

Freshly ground black pepper

2 tsp. Olive oil, divided

Fresh cilantro leaves, optional

Sauce:

1 cup Plain nonfat yogurt

1/4 tsp. Ground cumin 1/2 small onion, finely grated

Salt

Preparation

In non-metal bowl, place chicken, yogurt, onions, cumin, rosemary, salt and pepper ( to taste) mix well. Cover and refrigerate 3-4 hours.

Preheat oven to 375 F. Place chicken in yogurt mixture in shallow baking pan. Bake 20 minutes.

Sauce: in bowl, combine first 3 sauce ingredients; mix well. Add pinch of salt.

Remove chicken from oven and drizzle 1/2 tsp. olive oil over each breast. Place pan under broiler and cook 5 minutes until onions begin to blacken and chicken is cooked to desired doneness.

Serve with sauce. Garnish with fresh cilantro if desired.

Cook's Notes

Your time in Kitchen: 5 minutes
Ready to serve in: 30 minutes + 3-4 hours chill time

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