Tandoori Chicken Breasts

• 4 pieces chicken breasts, about 12 ounces
• 1 teaspoon lemon juice
• 1/4 cup plain low-fat yogurt
• 2 garlic cloves, minced
• 1 1/2 teaspoons finely chopped ginger
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground red pepper

1. Lightly score chicken breasts 3 or 4 times with a sharp knife.
2. Place in a med bowl.
3. Sprinkle with lemon juice.
4. Toss to coat.
5. Combine yogurt, garlic, ginger, cardamom and red pepper in a small bowl.
6. Add to chicken.
7. Coat well with marinade.
8. Cover and chill for at least 1 hour or over night.
9. Remove chicken from refrigerator 15 minutes before cooking.
10. Preheat broiler.
11. Line broiler pan with foil.
12. Arrange chicken on foil without the chicken touching.
13. Brush with remaining marinade.
14. Broil 3 inches from heat for 5 to 6 minutes or until chicken is no longer pink in the center.

chicken breasts, lemon juice, yogurt, garlic, ginger, ground cardamom, ground red pepper

Taken from www.food.com/recipe/tandoori-chicken-breasts-16814 (may not work)