Sesame Lemon And Curry Chicken Strips
|Low fat plain yogurt||1⁄2 Cup (8 tbs)|
|Mango chutney||1⁄3 Cup (5.33 tbs)|
|Chopped fresh cilantro||2 Tablespoon|
|Boneless skinless chicken breast halves||4|
|Fresh lemon juice||1⁄2 Cup (8 tbs)|
|Sesame seeds||3⁄4 Cup (12 tbs)|
|Garlic cloves||4 Large, minced|
|Curry powder||4 Teaspoon|
Blend yogurt and chutney in processor.
Add cilantro and process 5 seconds.
Transfer sauce to small bowl. (Can be prepared 1 day ahead. Cover and chill.)
Arrange chicken in shallow dish.
Pour lemon juice over.
Refrigerate at least 15 minutes and up to 30 minutes, turning chicken occasionally.
Preheat oven to 400Â°F.
Lightly grease baking sheet.
Combine sesame seeds and garlic in shallow bowl.
Sprinkle both sides of chicken with curry powder.
Season with salt and pepper.
Press chicken into sesame seed mixture, coating completely.
Arrange chicken on prepared sheet.
Bake chicken until just cooked through, about 20 minutes.
Let stand 15 minutes.
Cut chicken crosswise into 1/2 inch wide strips.
Arrange chicken strips around edge of serving platter.
Place chutney dip in center and serve.