Ingredients
1/2
cup Yoplait® plain fat-free yogurt
1/2
to 1 teaspoon curry powder
1/4
teaspoon ground ginger
1/2
cup pomegranate seeds*
1
large clove garlic, finely chopped
2
skinless boneless chicken breast halves (about 1/2 pound)
1 1/2
teaspoons chopped fresh or 1/2 teaspoon dried mint leaves
Preparation
Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with nonstick cooking spray. Mix yogurt, curry powder, ginger, pomegranate seeds and garlic in medium bowl. Dip chicken in yogurt mixture; place in baking dish. Spread remaining yogurt mixture over chicken. Bake 35 to 45 minutes or until juices run clear. Sprinkle with mint.
