Curried Chicken Breast

Place chicken in ungreased rectangular baking dish. 13x9/2 inches. Mix yogurt, coriander, ginger, sesame seed, red pepper, turmeric and garlic; pour over chicken. Turn chicken to coat with marinade. Cover and refrigerate at least 4 hours, but no longer than 24 hours. Heat oven to 350?. Cook onions in margarine in 10-inch nonstick skillet over medium heat about 10 minutes, stirring frequently, until onions are tender. Remove chicken from baking dish; stir onions into yogurt mixture in baking dish. Place chicken on onion mixture. Sprinkle with paprika. Bake uncovered about 1 hour or until juices of chicken run clear. Cut cucumber length lengthwise into halves; remove seeds. Chop cucumber; sprinkle over chicken. NUTRITIONAL INFORMATION (1 SERVING): Calories 210 Protein 44% Protein, g 29 Vitamin A 4% Carbohydrate, g 10 Vitamin C 6% Fat, g 6 Thiamin : 6% Unsaturated 4 Riboflavin 10% Saturated 2 Niacin : 42% Dietary Fiber, g 2 Calcium : 8% Cholesterol, mg 70 Iron : 8% Sodium, mg 110 Potassium, mg 470 SOURCE: Betty Crockers New Choices Cookbook From Bob Hogan, Lucifer-Net Cuisine 1995