1 cup tofutti sour cream

½ cup nondairy creamer

¼ cup lemon juice

¼ cup canola oil

2 teaspoons paprika

2 teaspoons cumin

1 teaspoon ginger

½ teaspoon cinnamon

¼ teaspoon crushed red pepper

8 skinless, boneless chicken breasts

In a large bowl, whisk together sour cream, creamer, lemon juice, oil, paprika, cumin, ginger, cinnamon, and crushed red pepper. Pour into large Ziploc bag or glass dish. Add chicken and coat thoroughly with marinade. Cover or seal and refrigerate for at least 1 hour.

Preheat broiler. Line a 15 x 10-inch baking pan with foil. Grease lightly. Place chicken on pan. Broil until tender, about 5 minutes per side, watching carefully.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!