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Tandoori Chicken on the Bone

Tandoori paste makes this skinless chicken flavorful and moist.

Ingredients:
Four large split chicken breasts on the bone, about 12 ounces each, skin removed
4 tablespoons tandoori paste *see note
1-1/2 cup fat-free plain yogurt

Directions:
Make three slashes in each of the chicken breasts and rub each surface thoroughly with one-tablespoon of the tandoori paste. Make sure the paste gets into the cuts. Roll the chicken in the yogurt to coat. Cover, refrigerate for six to eight hours.

Preheat the oven to 400-degrees. Remove the chicken from the marinade. Lightly coat a baking sheet with cooking spray. Place the chicken on the sheet. Bake for 22 to 25 minutes or until firm to the touch. Do not overcook.

Sprinkle dish lightly with salt and serve immediately.

*Note: Tandoori paste, destined to be a 21-st century staple, is a blend of ginger, garlic, coriander, cumin and chilies. It is available in the ethnic aisle of many supermarkets and specialty food stores.

Recipe makes four servings.

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