1/2 c. plain dry bread crumbs
1 tbsp. butter, melted
1 tsp. paprika
1/4 tsp. ground ginger
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/8 tsp. ground hot red pepper
4 lg. boneless, skinned chicken thighs (about 1 1/2 lb.)
2 tbsp. fresh lemon juice
Yogurt Sauce (recipe follows)
Lemon slices, for garnish (optional)

Preheat oven to 425 degrees. Coat baking sheet with cooking spray. Combine crumbs and butter in bowl. Combine paprika, cumin, coriander, ginger and red pepper in second bowl. Pound chicken lightly between sheets of waxed paper to 1/2 inch thickness. Rub paprika mixture on both sides of chicken pieces. Sprinkle lemon juice over each. Dip into crumb mixture, patting to adhere. Place on baking sheet. Bake in preheated 425 degree oven for 17-20 minutes or until cooked through. Serve with Yogurt Sauce and garnish with lemon slices.

YOGURT SAUCE:

Combine 1 container (8 ounce) plain low-fat yogurt, 1/2 cup fresh cilantro or parsley leaves, 1/4 cup fresh mint leaves, 1 teaspoon lemon juice and 1/4 teaspoon salt in blender. Puree. Makes 1 cup.