• 1/2 cup plain yogurt
• 2 cloves minced garlic
• 1 tbsp. lemon juice
• 1/2 tsp. cinnamon
• 1/2 tsp. oregano
• 1/2 tsp. salt
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 2 chicken breasts
• 1 tbsp. cooking oil

Combine yogurt, garlic, lemon juice, cinnamon, oregano, salt, nutmeg and cloves.

Slice the chicken breasts into thinner pieces, and then pound until 1/2-3/4 inch thick.

Place the chicken in a shallow dish and pour the marinade over top. Refrigerate for 30 minutes or up to 24 hours.

Heat oil in a skillet, add chicken and cook until browned.