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1/4 tsp Chinese five spice powder
1/2 tsp chili powder (or to taste)
1 tsp soy sauce
1 clove garlic, crushed
3/4 cup low fat natural yoghurt
4 chicken breasts, skinned
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Method :
Fold five
spice powder, chili powder, soy sauce and garlic gently into yoghurt.
Coat chicken breasts in yoghurt mixture and allow to stand at least 4
hours. Place in shallow casserole, cover with lid or aluminium foil, and
bake for an hour in a low to moderate oven or until tender, turning
occasionally. Alternatively, microwave, covered, on 'medium' for 30
minutes or until tender, turning occasionally during the cooking
process.
Serves 4 - 6
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