Rinse chicken under cold, running water; dry with paper towels. Stir together all the other ingredients, except scallions. Add chicken and turn pieces to coat with yogurt mixture. Cover and refrigerate for 8 hours or longer. Spray 13 x 9-inch pan with nonstick cooking spray. Arrange chicken in pan. Cover with remaining sauce. Bake uncovered at 350°F for about 1 hour. Garnish with scallions. Makes 8 servings.
Exchanges Per Serving:
4 Lean Meat
Nutrition information per serving:
Calories 177 (Calories From Fat 45); Total Fat 5 g (Saturated Fat 1 g); Cholesterol 122 mg; Sodium 149 mg*; Total Carbohydrate 2 g (Dietary Fiber 0 g, Sugars); Protein 31 g
* Not appropriate for low sodium diets.