Excellent - Served with Jasmine Rice

For spice paste:
1 large garlic clove
1 1/2 teaspoons coarse salt
(dash ground cayenne)
1/3 cup low-fat plain yogurt
1 tablespoon fresh lemon juice
2 teaspoons grated peeled fresh gingerroot
2 teas of Curry Powder
4 skinless boneless chicken breast halves (about 1 1/4 pounds total)
1 small red onion
2 teaspoons vegetable oil
For yogurt sauce
1/2 cup low-fat plain yogurt
1 teaspoon fresh lemon juice
a pinch cayenne

Make spice paste:
Mince garlic with salt and mash to a paste. Stir together the garlic paste and remaining spice paste ingredients.

Make 3 diagonal cuts about 1/4 inch deep in each chicken breast and rub spice paste into cuts and all over chicken. Marinate chicken, covered, 30 minutes at cool room temperature.

Chicken breasts can be broiled or grilled on a barbeque grill.

Preheat broiler and line broiler pan with foil. Halve onion through root end and reserve 1 half for sauce. Thinly slice remaining onion half, separating layers, and in a small bowl soak onion slices in ice water to cover while broiling chicken.

Arrange chicken without crowding on rack of broiler pan. Brush chicken with 1 teaspoon vegetable oil and broil about 3 inches from heat 8 minutes. Turn chicken over and brush with remaining teaspoon vegetable oil. Broil chicken until lightly browned and just cooked through, about 6 minutes more.

Make sauce while chicken is broiling:
Mince enough reserved onion to measure 1 tablespoon and in a small bowl stir together with all sauce ingredients.

Drain soaked onion and pat dry between paper towels. Top chicken with onion slices and serve with yogurt sauce. Serves 4.