Fold five
spice powder, chili powder, soy sauce and garlic gently into yoghurt.
Coat chicken breasts in yoghurt mixture and allow to stand at least 4
hours. Place in shallow casserole, cover with lid or aluminium foil, and
bake for an hour in a low to moderate oven or until tender, turning
occasionally. Alternatively, microwave, covered, on 'medium' for 30
minutes or until tender, turning occasionally during the cooking
process.
