Jenny's blog: "good stuff to eat"

Prep Time:15 min Start to Finish:13 hr makes:4 servings 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. Nutritional Information 1 Serving: Calories 170 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 85mg; Sodium 125mg; Total Carbohydrate 1g (Dietary Fiber 0g, Sugars 0g); Protein 32g % Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 4%; Iron 6% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 4 1/2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 0 MyPyramid Servings: 4 oz-equivalents Meat & Beans *% Daily Values are based on a 2,000 calorie diet.