Duger's Chicken Red
Great Sweet - Hot Taste Combo
| 4 PIECES | SKINLESS CHICKEN, WHITE OR DARK |
| 2 TBSP | NONFAT PLAIN YOGURT |
| 2 LG | GARLIC CLOVES, MINCED AND MASHED TO A PASTE |
| 1/2 TSP | SEASON SALT |
| 1/2 TSP | CUMMIN |
| 1 TSP | VEGETABLE OIL |
| 1/2 CUP | COARSELY GRATED MUNSTER CHEESE |
| 1/2 CUP | CHILI SAUCE FOR CHICKEN (Rainbow has it) |
In a bowl stir together yogurt, garlic paste, cumin, and salt to taste. Add chicken and coat with marinade. Marinate chicken, covered and chilled, at least 15 minutes and up to 1 day.
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In a 10-inch non-stick skillet heat oil over moderately high heat until hot but not smoking. Add chicken with marinade clinging to it, skinned sides down, and sauté 1 minute on each side, or until golden-brown patches appear.
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Add chili sauce to skillet and bring to a simmer, uncovered, scraping up any brown bits. Transfer chicken mixture to a shallow baking pan just large enough to hold chicken in one layer and bake, covered, 15 minutes at 400 degrees. Remove cover and sprinkle Münster over chicken. Remove pan from oven and let stand 1 minute to melt cheese.
Serves 4
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