440 g Chicken Skinless
100 g Onions chopped
200 g Mushrooms chopped
2 0% Yoplait Plain yogurt
5 ml Ground gigner
5 ml Paprika
20 ml Curry powder
50 ml Lemon juice
1 Rind of lemon grated
5 ml Salt
1 Garlic clove crushed

Prick the chicken well and place in a shallow baking dish.
In a mixing bowl, combine the remaining ingredients and mix well.
Spoon sauce over chicken and refrigerate for 24 hours.
Place chicken on an oven rack in roasting pan and bake at 150 degrees for 1 – 1 1/2 hours, basting occasionally with the marinade.
Serve with a fresh green salad or vegetables from the daily allowance.