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Italian-Style Grilled Chicken Breasts

Source of Recipe

America's Everyday Diabetes Cookbook by Katherine E. Younker
Italian-Style Grilled Chicken Breasts
WW Points
Exchanges
Yield: 4 servings

- 1/2 cup plain low-fat yogurt
- 1 tablespoon tomato paste
- 2 green onions, coarsely chopped
- 2 cloves garlic, quartered
- 1 piece (1-inch) peeled ginger root,coarsely chopped... or... 1 teaspoon ground ginger)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 4 chicken breasts (bone-in)
- 2 tablespoons chopped fresh coriander or parsley

Preheat barbecue grill or oven to 350 degrees F.

In a food processor, combine yogurt, tomato paste, green onions, garlic, ginger, cumin, coriander and cayenne pepper; puree until smooth.

Arrange chicken in a shallow dish; coat with yogurt mixture. Cover and refrigerate for 1 hour or up to 1 day ahead. Remove from refrigerator 30 minutes before cooking.

Place chicken skin-side down on greased grill over medium-high heat; cook for 15 minutes. Brush with marinade; turn and cook for 10 to 15 minutes longer until golden and juices run clear. (Or place chicken on rack set on baking sheet; roast, basting after 30 minutes with marinade, for 50 to 55 minutes or until juices run clear.) Serve garnished with chopped coriander.

1 piece of chicken equals: Calories: 133, Fat: 2 g, Carbohydrate: 4 g, Fiber: 0 g, Protein: 24 g, Sodium: 83 mg, Cholesterol: 59 mg ++++ Exchanges: 1/4 Low-Fat Milk, 3 Very Lean Meat ++++ WWP: 3