This can be eaten hot with raita, new potatoes and a green salad - or left to be eaten cold with salads.
1 teaspoon smoked paprika (powder)
2 tablespoons good olive oil
Quarter pint (Imperial) natural yogurt
2 tablespoons fresh coriander, chopped but not too finely (think it's called cilantro in the USA)
4 large chicken breasts, skinned
Mix the paprika, olive oil, yoghurt and coriander and pour over the chicken breasts in a shallow dish. Stir thoroughly to coat the chicken. Cover and leave to marinate, overnight if possible.
Preheat the grill (?is that a broiler in the USA) to a medium heat.
Place chicken under the grill and cook for approximately 8 minutes on each side - or until cooked through.
Serve the chicken garnished with coriander.