Garlic Chicken

• 1 cup plain low-fat yogurt
• 14 cup lemon juice, fresh
• 2 tablespoons garlic, minced (about 6 cloves)
• 12 teaspoon salt, DIVIDED
• 12 teaspoon black pepper, DIVIDED
• 14 teaspoon cardamom, ground
• 14 teaspoon cumin, ground
• 14 teaspoon cinnamon
• 14 teaspoon nutmeg, ground
• 36 ounces boneless skinless chicken breasts, about 6 oz.each
• 1 cup fat-free low-sodium chicken broth
• 1 12 tablespoons olive oil
• 1 tablespoon parsley, chopped

1. Combine yogurt, juice, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, cardamon, cumin, cinnamon, and nutmeg in a large zip top plastic bag.
2. Add the chicken; seal.
3. Marinate in refrigerator overnight, turning bag occasionally.
4. Remove chicken from bag, RESERVING marinade: pat chickn dry with paper towels.
5. Combine reserved marinade and broth.
6. Heat oil in a large nonstick skillet over medium high heat.
7. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
8. Add half of the chicken to pan; cook 1 1/2 minutes on each side or until browned.
9. Repeat procedure with remaining chicken.
10. Return chicken to pan: pour broth mixture over chicken.
11. Bring to a boil.
12. Cover, reduce heat, and simmer 12 minutes or until chicken is done.
13. Place chicken on a serving platter: discard liquid in pan.
14. Sprinkle chicken with parsley.

yogurt, lemon juice, garlic, salt, black pepper, cardamom, cumin, cinnamon, nutmeg, chicken breasts, chicken broth, olive oil, parsley

Taken from www.food.com/recipe/garlic-chicken-374351 (may not work)